Description
Vinification: Each grape Varietal is white vinified separately. Crushing is followed by soft pressing. Blending with the percentages given above precedes final prise de mousse.
Primary Fermentation: on selected yeasts at a controlled temperature of 15 – 16 °C for 20 – 25 days.
Malolactic Fermentation: No
Secondary Fermentation: Martinotti-Charmat method. On selected yeasts at a controlled temperature of 15 – 16 °C for 20 – 25 days.
Maturation in Pressure Tanks: 1 month
Ageing in Bottle: 1 month