Vinification

The grapes are harvested in the morning, to avoid grape oxidation and to conserve the freshness of the aroma. The harvest is totally destemmed, gently crushed and then pressed with a mechanical press. After a 24 to 48-hour cold clarification, the juices are placed in barrels where they undergo malolactic and alcoholic fermentation. They are aged in one or two-wine barrels for 8 months. As the bottling begins the wine is filtered to ensure perfect clarity and brightness.