| 酿造 |
Traditional pressing, the addition of a sulfur solution as unobtrusive as possible, static clarification, indigenous yeasts, no switching to cold or heat the basement, no insemination with lactic acid bacteria, no glue filtering it.The racking and bottling are performed according to the lunar rhythms. The malolactic fermentation is systematic because it allows to stabilize the wines and limit the use of sulfur. Start spontaneously and variable dependence vintage, this involves a late bottling. |