| 氣候 |
Altitude: 150 m. a.s.l. Exposure: East-West. |
| 每公頃產量： |
11,000-12,000 kg/hectare. |
| 收成 |
For this Cuvée, only the best bunches are selected, harvested by hand in baskets in September when they are ripe enough. |
| 釀造 |
This is followed by destemming and maceration of the grapes at 8-10°C for a few hours directly in the press in a hyper-reductive environment. The soft pressing and static decantation of the must occur. Its primary fermentation occurs in steel vats at 16°C with selected indigenous yeasts. The new wine, cleared with the coarsest lees, is kept with residual sugar and left on the yeasts for 2-3 weeks. After clarification, it is racked into an autoclave where it is refermented at 16°C for about 20-25 days, followed by a further few weeks of maturation on the yeasts. |
| 陳年 |
The bottling and ageing in the bottle last for at least 1-2 months to conclude the process. |