After a gentle destemming, the whole berry fruit undergoes 6 to 8 days of cold maceration at 8C. Fermentation is conducted with free run juice using natural yeasts. Fermentation temperatures are kept low in order to ensure a soft gentle extraction. The wine undergoes spontaneous malolactic fermentation in barrel and is naturally clarified through several rankings. 100% microvinification with grape skins in oak barrel with a capacity of 132 gallons (500 liters). Aging: 100% during 18 months in new French oak barrels.
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