At the cellar
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Great principles at the cellar: |
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- Collect grapes with perfect maturity.
- Manual harvest to keep the grapes intact until pressing.
- A very slow pressing to extract a clear juice containing all the natural aromatic components.
- A slow natural fermentation (development of specific yeasts to each soil) without any additive of winemaking.
- Breeding on fine lees in the traditional big oak casks to allow the wine "to breathe" through wood fibres.
- Setting in bottles from June to September.
- The wines will improve in bottles from 2 to 7 years, and up to 15, 20 years for the noblest grands crus and Late Harvest wines.
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