The grapes are harvested by hand and sorted out once when picking the grapes. They are lightly pressed in a pneumatic press at a low pressure to get a slow extraction. After a gentle extraction of the must, the wine is put in French oak casks of 228 liters (20% of new oak) for both of alcoholic and malolactic fermentation with wild yeasts during 16 months.
Ageing on fine lees. A month before the bottling, the wine from the different barrels is put in a stainless steel tank to make the blend. The wine is finally fined and lightly filtered before bottling it according to the lunar calendar ("root” day for wines for ageing).
Honey, toasted bread aromas. Good and strong structure in mouth.
Fish, shellfish or creamy white meat.