VINIFICATION: Use of the principle of gravity to avoid any pumping that could be detrimental to the quality of the wine. Short-term pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling in order to retain enough fine lees for alcoholic and malolactic fermentations can take place naturally. Putting the musts in small stainless steel vats.
AGING: 8 to 10 months, in small stainless steel vats to preserve freshness.
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