After destemming, grapes are sorted on the optical sorting table, placed in tanks, then the juices are immediately bled. Static debourbage by refrigeration at 5 degrees, then alcoholic fermentation at a controlled temperature of about 14-16 degrees. After fermentation, wines are stabilized with regard to proteins and tartaric acid. No use of wood shavings.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting.
3 years of ageing potential.
It is recommended to enjoy chilled.