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Vinification 酿造工艺:

Hand-harvested early in the morning and hand selected to protect the aromas. After pressing, the must is cold-settled. Vinification is performed in temperature controlled stainless steel tanks. Ageing lasts a few months in order to keep all the freshness and enhance the minerality.

清晨手工采摘，手工拣选来保护香气。压榨后，葡萄汁进行低温沉淀。葡萄酒酿造是在温度可控的不锈钢罐中进行。陈酿只持续几个月，以保持所有的新鲜感和提高矿性。

Vinification 酿造工艺:

Harvest by hand. Natural cold static settling at 10 ℃. Fermentation is carried out at 18 ℃, 70% in stainless steel vats and 30% in “demi-muids” (600 l barrels). Prevention of malolactic fermentation. 9 months, 70% in stainless steel vats and 30% in “demi-muids” (mainly new) with “batônnage” (stirring of the lees).

手工采收。10 ℃的温度下自然澄清。在18℃启动发酵，70%在不锈钢大罐和30%在600L的橡木桶中完成。阻止苹果乳酸发酵。9个月的陈酿，70%在不锈钢桶中，30%装在600L的橡木桶(大部分为新橡木桶)，进行定期搅桶。