Description
Organic farming. Manual harvest, organized by vineyard plots to ensure harvest at the right time. Transport in small boxes to avoid crushing. Manual selection of bunches.De-stemming and cold soak, followed by gentle pressing and fermentation with daily, manual pump-overs. Post-fermentation maceration followed by 21 months ageing in 300-litre French oak casks (Allier and Vosges). No stabilization or filtration (deposits may form in the bottle and so we recommend decanting).