All grapes are harvested manually and brought immediately to the winery followed by 20 days maceration with skins. Fermentation is natural, no added yeast are used. Whites are immediately pressed in a pneumatic press and is fermented in stainless steel tanks of 10000 liters at low temperature.
Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. The wine is then left on the fine lees in stainless steel for an additional 4 months before being bottled. No malolatic fermentation.
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