Grapes are all destemmed. No prefermentive cold maceration. Grapes are lightly crushed before fermentation. Alcoholic fermentation in small concrete vats for 10 days at 26�/28�C using selected yeasts. No chaptalisation. Vats are thermoregulated. Three pumping over per day during fermentation and no cap punching. Neither pumping over nor cap punching during a 2 to 3 week cuvaison. Pressed with a horizontal press. Light extraction so the press wine is interesting (blended with free-run juice in January). Aged for 14 months (on average) in 225L barrels (25% new) with four rackings in total. No b�tonnage; no filtration and fining in barrels with egg white. Only one bottling during the year, done by a service provider in April. 2200 bottles produced on average.
Product has been added to your wishlist.
You can view your wishlist by creating, or logging into, your account.
Please create account through ##customer_email## email
