Each grape variety is vinified separately.
• The white grapes are destemmed and then pressed in a pneumatic press. The must is cooled to 10°C while the residue settles, after which yeast is added to trigger fermentation.
• The red grapes are destemmed and put into vats, where they ferment for at least one week. Pump-overs and rack-and-return are used during fermentation to extract a maximum of polyphenols and aromatic substances.
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