The grapes are either destemmed or filled directly into the tank (whole harvest). In both cases, a band ensures that the integrity of the fruit is maintained right up to the tank. The alcoholic fermentation is carried out naturally with indigenous yeasts over a period of 6 to 8 days, during which the temperature is controlled and the wine is regularly submerged and pumped around to moderate the extraction of the substances and to enrich the wine well with oxygen. The duration of these daily measures depends on the vintage and the quality of the grapes. As soon as fermentation is complete, the pre-prepared and pressed wines are filled into barrels by gravity. The aging of the wines takes between 10 and 20 months. It is made on fine yeast without tapping in barrels selected according to the terroir, with a proportion of new wood of 0 to 50% depending on the vintage. To add complexity to the wines, malolactic fermentation of the wines is delayed so that it can be initiated around 6 months later. After the wines have been stripped and homogenized, they are bottled without fining or filtration.

Allergy information: Contains sulfites