The grapes, that must arrive at the cellar in perfect conditions, are immediately crushed andthen destemmed. They ferment for 3 to 4 days, with the skins, and are regularly immersed byremounting in order to obtain more color and aromas. The skins are then separated from themust and a grape brandy with 77% v/v is added in order to obtain a wine with 19% alcohol and 90to 120 g/l of the grape’s own reducing sugar. The wine will age in small tuns and wooden casks.
