Winemaking process
Following careful selection in the vineyard, the grapes are pressed whole and only the first fraction of the resulting must is used to produce this bottle. This is followed by a clarification of the must with a natural static decantation. The first fermentation takes place mainly in steel at 18°C and for a small part in barriques. After creating the cuvée, refermentation takes place in the bottle and subsequent maturation on the yeasts. After 36 months in the bottle, the disgorgement process takes place. It takes an additional 4-6 months of maturation for the product to be ready for tasting.
