All grapes are hand picked. Pressing is very slow and smooth thanks to pneumatic presses. Their objective: to extract the purest juice possible. Static settling of must. Alcoholic fermentation takes place in sealed tanks, stainless-steel are used. Period of fermentation: from 2 to 4 weeks. On their estate, alcoholic fermentation is conducted through a temperature control process (18° in order to preserve primary aromas of the grapes). A high – performance thermoregulation system is used. The white wine has remained on its fine lees during 3 months to preserve the fruit aromas. Fine lees are stirred at regular intervals to maintain their influence on the wine. The wine is cold-stabilised and filtered with the aid of Kieselgur filter, just before bottling. Bottled at different times throughout the year and carefully rested before being sold.
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