Winemaking: The hand-picked grapes are destemmed, crushed and softly pressed. The must is then cooled to 41° F and left to decant overnight in stainless-steel tanks, then filtered and stored at 32° F. It is then placed in an autoclave, heated to 61°F. Selected yeasts are added to start a temperature-controlled fermentation, until approximately 7.0 alcoholic degrees and 5.5 bars of pressure are obtained. The fermentation stops by lowering the temperature to32°F and immediate filtration follows.
