IN THE CELLAR
The harvest is de-stemmed and crushed. The fruit is allowed to steep in its juice for 6 to 10 days at 6° or 7° C before fermentation starts. Fermentation takes place in stainless steel vats with a temperature control system. Vatting time: 3-4 weeks.
During fermentation, the cap is regularly submerged using a rack and return process.
The vats are micro-oxygenated if necessary. Malolactic fermentation takes place partly in barrels. Pressing is carried out with a vertical press.
Aging: the wine is aged in barrels for 12 months (No racking during aging)
One-third of the barrels are renewed each year.
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