Wood barrels of oaks

Edelsthal tanks

White wines

he pressuring is soft and slow, we privilege the whole grapes so we get wines of a bigger sharpness.
At the end the pressuring, we cool juices and let them decant 24 at 36 o'clock; to the descended of this decanting, the heaviest particles are eliminated in order to encourage the departure in fermentation but especially the sharpness of juices.

Fermentations take place made of vat steel or in thunderbolts of oak with regulation of the temperatures; and last from 15 days to 6/8 weeks. At the end fermentation, the dregs (deposits) are withdrawn a new time; so wines can start their maturation all along the winter.                            Next