The grapes are hand-harvested in mid-September from vines closely planted to between 4,000 and 5,000 vines per acre. Once picked, the bunches are placed without crushing into fermentation vats made of wood or concrete. The weight of the grapes at the top presses on those at the bottom to produce free run juice which is pumped over. The alcoholic fermentation is short, 4-6 days, and the grapes are then pressed to extract the rest of the juice and the wine pumped into vats where the malolactic fermentation takes place. Fermentation is complete by early November, and the wine destined for the "Nouveau" market will be bottled, while the rest will remain in vat until early the next year.
Always serve cool, around 50-55 degrees Fahrenheit. Delicious with cold cuts, paté, chicken, light meats, and soft creamy cheeses.