Winegrower’s note
After a «green harvest» in June, grapes are harvested at the end of September at perfect maturity. The berries are separated from the stalks by de-stemming before being put in vats for a 10 to 15 days maceration. Pumping over and maturing allow the «best» to be extracted from the skins before pressing. Maturing is partly done in 225- litre barrels before bottling.
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