Description
Once in the cellar, the Pinot Noir grapes are left to macerate for about 5/8 hours at a temperature of 7/8 degrees. At the end of the maceration, the soft pressing favors the extraction of the must which, characterized by the Rosé color, begins its first alcoholic fermentation. Once fermentation is complete, the wine is separated from its lees and left to mature for about 8 months in stainless steel tanks. In April of the year following the harvest, the Pinot Noir has reached maturity and is bottled, where, after chaptalization and the immediate addition of yeasts, it undergoes refermentation. Once this process is completed, which gives rise to the characteristic foam, it is matured on the lees which lasts about 32 months. The operations of “clarification” and “disgorgement” prepare it for consumption.
