White and Rosé

Cold maceration takes place in the press for 3-4 hours. The must obtained is pumped into the tank and is followed by a settling phase which allows separation of the lees of the must prior to fermentation. Clarification of the wine is achieved with static cold. Selected native yeasts are added to the must in order to begin fermentation which lasts approximately 20 days at a stable temperature between 16° and 18°. The noble lees are kept in suspension in the wine once a day for approximately 60 days. Lastly, the wine is clarified, filtered and bottled.