Vinification and ageing
Grapes are picked into baskets and then delivered by tipper trailer.
Processing is by crusher/de-stemmer, with removal of damaged grapes.
Pressing is followed by settling. Alcoholic fermentation is in oak barrels, through to the end of malo-lactic fermentation, with racking and fining with bentonite and casein before bottling.
During all these operations the wine is tested by an authorised laboratory and an oenologist.
Wine characteristics
Fresh, fruity and pleasant.
Matching with food
Cold meats, shellfish, salad vegetables and raclette.
Keeping potential
3 to 4 years.
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