Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve.
Pied de cuve is the process by which a vat of grapes is harvested in advance and used to prepare a natural yeast, specific for a grape variety and / or vineyard. This will become the basic yeast for the fermentation of all the other grapes, which will be harvested later. With this process we enhance the link between man, the vineyard and the wine that will be so representative of our habitat.
Maceration on the skins for approximately 10 days with daily pumping over.
At least 6 months in oak barrels and a minimum of 3 months in the bottle
92 pts James Suckling
90 pts James Suckling