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 and gently crushed and then pressed with a closed-cage mechanical press, to avoid oxidation of the juices. A cold clarification is performed 24 to 48 hours after pressing, then the juices are fermented at a low temperature (13-15°C) for 2 to 3 weeks in temperature-controlled stainless-steel vats. The wine is aged on fine lees in stainless steel vats. As the bottling begins the wines are filtered to ensure perfect clarity and brightness.