Vinification
The grapes are sorted meticulously in the vineyard and transported in small picking boxes to a refrigerated room where they are left overnight to cool. The bunches are destemmed and fermented in a conical concrete tank while being pumped over once daily. When fermentation is almost completed, the vat is pressed and the must is moved to 500L vats for 12 months. This wine was racked just before bottling without any filtration.
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