Soil type and Yield
The wine is made using the traditional vinification method, with gentle pressing
of whole, uncrushed grapes. The juices are then cold settled in a stainless steel
vat to obtain the very purest must. The alcoholic fermentation is long, between
3 and 4 weeks, and the temperature is regulated. Malolactic fermentation is
systematically sought. After maturing on the lees, the wines are clarified by
fining, followed by light filtration prior to bottling.