Vinification
After destemming, berries undergo maceration on skins. Grapes are then pressed with the pneumatic press and their juices are selected. Static debourbage by refrigeration at 5 degrees is followed by alcoholic fermentation at a controlled temperature of approximately 16 degrees. After fermentation, the wines are stabilized with regards to protein and tartaric acid.

Optimum tasting temperature
Around 8 degrees

Service
Serve directly in a glass.

Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50-80%.

Optimum tasting date and ageing potential
3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.

Changes in colour and deposits
Over time, the colour might turn into yellow amber. In very rare cases, tartaric precipitations can form in the bottles.