EntirEntirely manual harvest in small (25Kg) boxes, sorted on the vines then again the in the cellar for optimum selection before winemaking. Total de-stemming. Fermentation in temperature controlled stainless vats using a pied de cuve method to avoid using sulfur during ferment. Ferment finished at 24° to maintain elegance. 10 days maceration followed by 5-months aging in stainless vats, on the fine lees, and with no additional sulfites. Clarification and filtration as needed, with a light hand, followed by light sulfiting at bottling.
L'abus d’alcool est dangereux pour la santé. A consommer avec modération.
La vente d'alcool est interdite aux mineurs.