Vinification
After destemming, berries undergo maceration on skins. Grapes are then pressed with pneumatic press and their juices are selected. Static debourbage by refrigeration at 8 degrees, followed by a cold liquid stabilization. Then alcohol fermentation in tanks and barrels at a controlled temperature of 16-18 degrees. After fermentation, the wines are stabilized with regard to protein and tartaric acid. No use of wood shavings.

Service
Serve chilled in a glass.

Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting.

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.