Completely destemmed then gravity fed into stainless steel containers, the grapes are then placed in vats for cold (12°) pre-fermentation maceration for 5 days. Alcoholic fermentation in vats and malolactic fermentation in barrels.
No punching down of the cap, pumping over twice a day on a daily basis is preferred. By simply pumping over, we preserve the freshness of the wine and its fruit. Devatting after 15 to 20 days followed by pressing.
