VITICULTURE AND WINE MAKING
Planted in soil characterized by schist and granite, the grapes are produced using an integrated production system and are harvested at their perfect ripeness. Harvesting is done manually, in 20kg boxes, and at night, providing a more careful selection and better preserving the aromas.
In the winery, after the first pressing, the grapes were macerated for six days, before being pressed again. The must was decanted cold without additives, with spontaneous alcoholic fermentation. There was little intervention throughout the process and low sulphur content.
