Sustained vineyard management. The grapes are de-stemmed and crushed and subjected to a cold maceration for 4 to 5 days. The vatting lasts three weeks. The alcoholic and malo-lactic fermentations succeed each other immediately. The wines then ‘rest’ for at least three months before being ‘clarified’ and blended. Ageing in vats, no wood.
750 ml bottle
750 ml bottle