Vinification and sparkling process
The grapes are picked by hand during the coolest hours of the morning, crushed and destemmed, and then transferred into 30hl temperature-controlled stainless steel vats. Once fermentation has started, the temperature is gradually raised, up to a maximum of 28°C. Maceration is carried out with daily brief pumping over of the must and délestage for about 18 days. After devatting, the various parcels of wine undergo malolactic fermentation separately before being blended together and completing maturation in 7–8 months. This is followed by stabilisation and bottling, which is carried out during the summer. Lastly, the wine is bottle-aged for roughly 6 months.