The grapes are cut and sorted by hand. The ratio of destemming and whole harvest varies depending on the vintage. A pigeage is carried out daily to extract color, tannins and aromas from the grape skins. After 19 days of mash fermentation, alcoholic fermentation is complete. The drip wine is drained by gravity, while a slow and gentle pressing of the pomace results in a very pure pressed wine. For 16 months, the wine matures in French oak barrels (including 40-50% new barrels and 50-60% used barrels) in the cellar with natural and constant humidity and temperature. These barrels are selected for their fine-grained structure and moderate heating.

Allergy information: Contains sulfites