VINIFICATION

Manual harvesting by small crates during the first decade of September.

Selection of the bunches and destemming, then cryomaceration in closed

press at 5 °C a.s. for 12 hours and soft pressing. Decanting of the free-run

juice, fermentation in stainless steel tanks, then preservation for 5/7 months

of the noble lees by performing weekly bâtonnage.