Manual harvest in a box, sorting table for the harvest before vatting by conveyor belt. Fermentation in stainless steel vats at a temperature of 16 to 22 degrees so as to extract the maximum of aromas and fat. End of closings at a temperature of 24 degrees. Vatting for 8 to 10 days, aging in stainless steel vats and wooden vats on fine lees without sulfur for 3-4 months in order to keep all the freshness of the wine.
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