Winemaking
Each lot and terroir is mannually harvested
when an optimal grape maturity is reached.
Clusters are taken to the winery in 17-kilo boxes
and refrigerated at 10°C before being
processed. Then, they are mannually sorted,
destemmed and run off by gravity into small
concrete tanks. A short cold maceration is
followed by an alcoholic fermentation including
délestage to facilitate extraction of color, flavor
