PLOTS, TERROIR & VINEYARD MANAGEMENT
Cabestany sector: deep silty-clayey and stony soil formed by old alluvial deposits.
Average age of the vines: 20 years.
Vinification & aging process
Mechanical harvesting, at night to preserve the freshness and quality of the grapes.
Direct pressing and placing in temperature-controlled stainless steel vats.
Cold static settling.
Slow fermentation at low temperature (15°C) to preserve aromatic freshness.
Stopping the fermentation by cold at 10 g/L of residual sugars.
Bottling in the spring.