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.
Between 2011 and 2012.
Optimum tasting temperature
Between 6 and 9 degrees.
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, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50%.
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.