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