The varieties are harvested and vinified separately. Destemming of the grapes, cooling of the pasta, gently pressing, musts selection, static racking and alcoholic fermentation. Later transfers after the alcoholic fermentation, blending of the different wines, clarification, stabilization and final filtration. Second fermentation in bottle and minimum ageing of 15 months to preserve its maximum freshness with slight ageing notes.

Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.

Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.

Like all our products, we start with a cold paste, so we harvest at night and then we cool the grapes before going to the press. A part of the pasta is made as if it were white “Blanc de noirs” without extraction of color, the other part with an extraction of 1 hour. With great care to avoid oxidation, we put the 2 musts together and start the fermentation. The second fermentation takes place in the bottle very slowly for a good integration of the bubble. Where it will age on its own lees to gain in complexity.

The varieties are harvested and vinified separately. We work with cold paste, soft pressing, musts selection. Once the fermentation is finished, we blend the wines of the different varieties. Second fermentation in bottle at low temperature to have a slow fermentation and aging until getting the optimum point of balance between freshness and creaminess.

The varieties are harvested and vinified separately. We work with cold paste, soft pressing, musts selection. Once the fermentation is finished, we blend the wines of the different varieties. Second fermentation in bottle at low temperature to have a slow fermentation and aging until getting the optimum point of balance between freshness and creaminess.

The varieties are harvested and vinified separately. Destemming of the grapes, cooling of the pasta, gently pressing, musts selection, static racking and alcoholic fermentation. Later transfers after the alcoholic fermentation, blending of the different wines, clarification, stabilization and final filtration. Second fermentation in bottle and minimum ageing of 15 months to preserve its maximum freshness with slight ageing notes.

Harvesting and vinification of the 2 varieties are done separately. We start with a cold paste, it is directlytaken to the press to make the minimum possible extraction of colour from the skin. Part of the wine is produced as “blanc de noirs” and the other part with a maximum of 3 hours of contact between the must and the skins. The first musts are selected to make the fermentation. We blend the wines to make the second fermentation in the bottle.