Manual harvesting in small boxes.
De-stemming and soft pressing in low temperature.
Clarification: static cold.
Fermentation: in steel tanks 16/18 °C.
Duration of fermentation: 15 days.
Malolactic fermentation: none.
Elevage: 6 months on the lees.
Filtration: natural.
Region Notes
Sandy loam of granitic to clayey/sandy origin with a
strong presence of quartz stones consisting of minerals such as
quartz,on a base matrix ranging from a fine-grained to a glassy
structure.