- We practise manual harvesting, transporting the grapes in small containers, and a systematic sorting on table tops as soon as they arrive.
- We press the grapes slowly, matured in a barrel of 500l, we don’t use new barrel.
- The wine remains in the oak barrels on lees for twelve months without racking. The fermentation is completed in a vat for 4 to 6 months.
- Bottle on our property, then lightly filtered.
- Capping with screw tops STELVINLUX.