Description
Grape: Chardonnay
Winemaking
Grapes very carefully protected against any oxidation, as soon as picked up and during the carriage into the cellar. Night harvesting, when the temperature is the lowest. Complete de-stalking, direct pressing into CO² atmosphere. Stalling for 24 hours, and immediate racking at 8°C. The clearest juices only are selected.
Fermenting process sets off with selected yeast addition, in stainless steel tanks, under heat monitoring, during 30 to 40 days. Maturing on fine lees, all winter long, with regular stirring of the lees. Fining, filtering, and bottling.
Ageing in stainless steel tanks.