Vinification
Manual harvesting in small boxes.
De-stemming and soft pressing in low temperature.
Clarification: static cold.
Fermentation: 80% in steel tanks at 16/18 °C and the other 20% in
tonneau lightly toasted.
Duration of fermentation: 15 days.
Malolactic fermentation: none.
Elevage: 8 months on the lees.
Filtration: natural.
Region Notes
Loamy sandy soil, granitic origin and clay and sandy
with a large presence of quartz rocks, made of minerals as quartz, on
a matrix made of fine grain to glass structure.