The grapes are harvested by hand and sorted when picking the grapes. The grapes are wholly pressed in a pneumatic press at a low pressure for a slow extraction. A cold settling is then made for 12 hours. The juice is put in oak barrels of 228 liters (25% of new oak) for both of alcoholic and malolactic fermentation.
Ageing during 14 months. 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 following the moon calendar.
Wine with lot of fineness and liveliness.
Fish, shellfish or creamy white meat.