Vinification : The grapes are harvested by hand, placed in special boxes and then pressed. The juice obtained will be placed in steel tanks at a temperature of about 4° C where it will decant in contact with solid particles so that the wine can take advantage of all the primary aromas.
At the end of this process, the wine will be racked into other steel tanks and brought to a temperature of 16° C, at which time selected yeasts will be added to activate alcoholic fermentation and then left to rest for a period of aging. The resulting wine will be bottled and stored for natural fermentation on the yeasts to obtain a superior quality product. At the end of this long and slow process, disgorgement will be carried out.