Botella de 75 cl.
After a manual harvest, the grapes are destemmed and gently trodden in an inert atmosphere. Fermentation is in stainless steel tanks, at a controlled temperature, 16 ° C, with indigenous yeasts del vineyard. Once the alcoholic fermentation ends, the malolactic fermentation takes place spontaneously. rest with its fine lees for 3 months making 2 weekly batonnages. It is bottled without stabilizing, without filtering without any added oenological product.