Vinification and sparkling process
The grapes are very carefully selected and picked by hand during the coolest hours of the morning, then crushed and destemmed and placed in 30 hl temperature-controlled stainless steel vats. Once fermentation has started, the temperature is gradually raised, up to a maximum of 30°C. Maceration is carried out with daily brief pumping over of the must and délestage for about 25 days. After devatting, the various parcels of wine undergo malolactic fermentation separately before beginning their maturation in 225-litre barriques of prestigious French oak (mainly used for the second or third time), which lasts for a total of 16 months. This is followed by blending, stabilisation and bottling, which is carried out during the summer. Lastly, the wine is bottle-aged for roughly 14 months.