Winemaking
Manual harvest in small 17 kg boxes.
Bunches are carefully placed on a double
section table, where they are destalked and
the grape berries tidily chosen. The fruits are
conveyed by gravity into small 52 hl
reinforced concrete tanks lined with epoxy.
Winemaking begins with a pre-fermentative
cold maceration during 3 days. The alcoholic
fermentation is performed through the
natural yeasts of the grape-berries during 8
to 12 days, with frequent “pigeages”. A post
fermentative maceration is managed during
30days.
Aging
100% is aged in small French oak
barrels during 12 months. (Two thirds new,
and one third of second use)
