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When
the grapes arrive they are immediately pressed in pneumatic presses.
After pressing, the juice undergoes static settling for 24 hours in vats,
which eliminates the larger particles of must. The following stages are
alcoholic fermentation, which lasts for 15 days, then malolactic fermentation,
which lasts for around a month (this is when the wine takes on much of its
complexity). Lastly, the wine ages in tank on a fine bed of lees. We survey
the natural development of the wine in order to bring out all its subtlety.
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