Vinification

The grapes are harvested early in the morning, to conserve the freshness of their aroma. The harvest is totally destemmed and gently crushed and then pressed with a closed-cage mechanical press, to avoid any juice oxidation. After performing a 48-hour cold clarification at a temperature of 6-8°, the juices are fermented at a low temperature (16-17°C) for 2 to 3 weeks in temperature-controlled stainless-steel vats. When fermentation is complete the wine is racked and aged on fine lees in stainless steel vats.