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Wine Description
The Story
The whole bunches are pressed with pneumatic presses; the juice is then left to settle statically.
Grenache, Clairette, Bourboulenc and Picpoul are put into temperature-controlled, stainless steel tanks and fermented at a temperature of around 18°c. They add freshness, structure and sparkle to the blend. Roussanne and Picardan are barrel-fermented and aged to bring out the best of their character, before blending with wine made from the other varieties. The wines don't undergo malolactic fermentation.
Maturation in tank lasts from eight to twelve months. Therefore bottling is quite early in order to keep all the wine's aromatic freshness.