Harvested manually at their optimum ripeness point, the grapes are transported to the winery in small boxes where they undergo a short maceration in contact with the skins and strictly select 50% of the purest flower must. It is then fermented at a low temperature in small oak vats, plot by plot. Due to the small size of some plots, fermentation sometimes has to be carried out in vats of up to 5 to 10 hectoliters.
Once the fermentation is over, the wine is kept on its fine lees for a minimum of 4 months with periodically bâtonage. The batches are then assembled and stabilized before bottling.
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