Mid/late September. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft.
“Pied de cuve” with selected yeasts and 6-7 days of fermentation at a controlled temperature (27°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).
From 8-12 months in stainless steel vats.
In the bottle for 3-6 months in a temperature-controlled environment.
Fruity, with hints of fresh fruit and violet.
Dry, with an almond aftertaste.
From 12% to 13% Vol. (Depending on the vintage)
Appetisers, first and main courses.