The grapes are harvested and selected by hand between the last week of August and the first week of September. After desiccation, the fresh mixture of grapes and juice is left in the press for a few hours (6 to 8) (this is our skin maceration system) to gently extract the aromas. This is followed by gentle pressing, static decantation of the must for 48 hours at 10°C and then alcoholic fermentation at 16°C for 10-12 days. The wine is only ready for bottling after a further 4 months of aging on the lees.

Allergy information: Contains sulfites