Description
VINIFICATION / The grapes picked at the end of September, after a soft pressing, are separated from the skins. The must obtained is controlled at a temperature of 5°C. After having removed the must from the skins so as to obtain a limpid must, it is fermented at a controlled temperature. Aging takes place in stainless steel tanks until the end of February at a temperature of approximately 10°C in order to maintain the bouquet intact /