Description
The grapes are picked fully ripe and then crushed. They undergo pre-fermentation
maceration at 8 °C for 12 hours to extract all the aromas and are then soft pressed
and fermented at 14-15 °C for approximately 15 days. Maturation takes place in
steel, on the lees which are periodically stirred (bâttonnage) to make the wine soft
and full.