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emaking: Each individual cru is vinified and aged separately and in different ways to bring out the characteristics of each “terroirâ€. The grapes are harvested by hand in October. After gentle pressing, the juice fermented for around three to four weeks in a steel tank, in contact with the skins. This period included pre- and post-ferment maceration, involving the traditional submerged-cap method. Malolactic fermentation took place in wood.