The grapes are harvested manually by collecting them in boxes of 15kg. After a gentle de-stemming
the grapes, lightly pressed, are stored in stainless steel containers, where a cool maceration takes place in only
12 hours. In a second time, part of the the wort is left fermenting in white (the “saignée” method) at a temperature
of 18°C. The process is completed with 6-months refinement of the wine in stainless steel and in bottle before the release.