Alcoholic fermentation lasts for about two weeks, with two daily pumping-overs, without punching down in order to avoid extracting too much tannins.
The Must (Moût)is then gently pressed using a pneumatic press.
Ageing lasts between 10 and 12 months in barrels, with a maximum of 30% new barrels.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.