Hand picking of the grapes took place at end September. Grapes has at least 252 gr/L of sugar (15° alcohol potential). Fermentation was in stainless steel tanks with selected yeast and temperature controlled
at 20°C (68°F) until 8° -
"Mutage". Is a fortified wine. No malolactic fermentation.Aged on lees with "bâtonnage" in tanks.Unfined.
Maturation in bottle 3 months before shipment.
Short pruning. Gobelet.
The grapes were picked by a selection of hand and machine at the end of August Skin contact 30%, direct press 70% (pneumatic press). Cooling of the must: 12°C. Natural and light clarification of the must by racking.
Fermentation in stainless steel tanks with selected yeast and temperature controlled at 18°C (64°F). No malolactic fermentation Ageing on lees with "bâtonnage" : 6 months.
Natural clarification by settling and one filtration. Unfined.