Fermentation
Grapes are partially crushed and fermented in 500-liter barrels and ancient clay amphorae to create wine. A three-week process of slow, spontaneous fermentation. After finishing the alcoholic fermentation, it remains in the amphora on skin contact for four months. Once the maceration is over, the skins are gently pressed, and the wine is delivered to the barrel for maturing. Lees are stirred weekly to induce natural decanting. Little clarification just before bottling. Wine of minimum intervention, without any form of addition.
Elevage
100% French oak (500 l) aged in neutral barrels for 7 months on its own fine lees. The wine is preserved in the bottle for at least 12 months after bottling until it is ready to sell.