METHOD AND PHASES
MID AUGUST / EARLY SEPTEMBER
MANUAL HARVEST OF THE GRAPES INTO SMALL CRATES
PRESSING OF THE WHOLE GRAPES

FIRST FERMENTATION OF THE FREE-RUN JUICE

EARLY SPRING
CREATION OF THE CUVÉE WITH VINTAGE WINES

BOTTLING

BOTTLE FERMENTATION

REST IN THE CELLARS "SUR LATTES"

AGEING
OVER 30 MONTHS
REMUAGE

FREEZING OF THE BOTTLE NECKS

DÉGORGEMENT

DOSAGE
(quantity of sugar g/l)

BOTTLING
