Description
After crushing and destemming, the grapes are vinified without the skins; they then undergo pre-fermentative cold maceration, and soft
pressing under the protection of nitrogen. Cold fermentation at 12˚C for 12 days.
5 months on the yeasts in stainless steel, with frequent batonnage, cold-stabilisation, clarification, filtration and bottling. Two years. If
consumed when young, the aromatic and fruity notes come to the fore, and over time these notes become more complex, with mineral
touches appearing.
