Description
VINIFICATION / The grapes picked at the appropriate ripeness are destemmed and softly pressed. Then they ferment in stainless steel tanks at a controlled temperature for approximately 10 days. The “liqueur de tirage” is added to the wine obtained and bottling takes place for the second fermentation. A very slow fermentation. Our Classic Method remains bottled, “sur lie”, for at least 60 months. The bottles are then placed in riddling racks with the subsequent remuage and the degorgement /
