From 08th to 11th September.
Despite a cool summer and thanks to a beautiful beginning of September, most of the grapes (some were sour) came to maturation on time, and a perfectly ripe.
A severe selecting, work was necessary.
The grapes are brought to the cellars in small loads. An initial prefermentation cold macération precedes the very délicate pressingof the grapes. The addition of enzymes and the settling of the must are also done under strict cold temprature conditions.
The wine spends approximately 9 months on the fine lees.
The maturing in stave-wood (split, not sawn) oak barrels lasts between 6 and 9 months.
The wine is bottled in May/June and is then rested for few months.
Fresh starters, salads.
Cooked or raw white fish.
Cooked in sauce or grilled white meat.
Fresh or dry goat’s cheese.