The grape harvesting is carried out preferably in the morning (low temperatures). Once arrived at the winery, the berries are pressed. The juice obtained (1st and 2nd juices per pressing) are put into stainless steel vats. 4 to 5 days later, we proceed with the settling of the juice. The vinification is temperature controlled (between 15°C and 17°C). After racking, an ageing on fine lees is undertaken. A tasting allows us to determine the end of the ageing on lees. The wine is then racked. After a resting period, the wine is prepared (using tangential filtration) for conditioning.

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