Description
The grapes are picked over-ripe, crushed and then undergo pre-fermentation maceration at 8 °C for 12 hours to extract all the aromas. Soft pressing follows, then fermentation at 15 °C for approximately 15 days. After that the wine matures in steel, on the lees, which are periodically stirred (bâttonnage) to produce a soft, full-bodied wine.