We are waiting for the optimum ripeness of the Gamay Noir
grape, which is then hand-harvested in picking-boxes. Maceration occured on two ways:
- On 50% of the cuvée: carbonic maceration occured during 12 days followed by a strong heating in order to extract the color and the aromas.
- On the remaining 50%: traditional 20 day-long maceration
At the end of the malolactic fermentation, we aerate the cuvée and proceed to racking several times. Thus we want to magnify its color and its structure. Filtering was made early and bottling occurred on winter 2017.