Harvest:
Harvest starts mid-October. The grapes are harvested by hand and pressed after few hours.
Winemaking:
The grapes are destammed and not pressed. The most is obtained only by draining. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.