Production

Quality | Harvest | Fermentation | Decanting | Analysis

Preparation
White wine with direct pressing of the entire grapes or after short maceration. Red wine after stemming and crush-ing and maceration up to four weeks. Rosé wine by short maceration, then like the white wine.

In practically the "crianza" (ageing) of all wines is carried out on natural and healthy fine lees ("sur lie"), which is carefully raised at regular intervals during a period of time that spans between two and six months ("bâtonnage"). This careful "crianza", which is very expensive and labour intensive, is carried out using stainless steel containers and French oak barrels from different origins (Allier, Nevers, Troncais). The result are well balanced wines with mature tannins, mild and with healthy acidity. Furthermore, they stand out for their fruitiness, natural earthy aromas and a typical character of the variety: created by the special microclimate and the perfect balance between vines and soil.