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.

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.