General Information    Grapes are handpicked, then destemmed and slightly crushed. Maceration of the skins is carried at 8-10�C in order to extract essential flavours and colour. D�bourbage is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under a controlled temperature of 18�C, during approximately 15 to 20 days. Bottling after ageing 5 months in steel vats.