Manual harvest in boxes, sorting table before vatting. Destemming 100%. Fermentation in a 60 hl tapered tank at a temperature of 15 to 22 degrees, preceded by a maceration of 2 to 5 days while the yeasts natives begin to work. Infusion + pumping over per day for 5 minutes. Vatting for 15 to 20 days, followed by aging for one year on fine lees in vats 60 hl wood and 12 hl oval. The Terres Chaudes will not be filtered or glued before bottling.
