| 釀造 |
After destemming, the grapes pass through the press without being crushed. From the draining of the grapes, we obtain the flower must, the most precious part of the juice. The must remains in contact with the skins for about an hour and a half, enriching itself with colour and complexity. The first fermentation takes place in temperature-controlled steel tanks; this is followed by about 9 months of ageing, also in steel, and finally bottling. The second fermentation in the bottle is followed by at least 42 months of ageing on the lees. Remuage takes place manually. |
| 陳年 |
At least 42 months. The liqueur de tirage is added 9 months after the harvest. |