The grapes, that must arrive at the cellar in perfect
conditions, are immediately crushed and then
de-stemmed. They ferment for 3 to 4 days, with the
skins, and are regularly immersed by remounting in
order to obtain more color and aromas. The skins are
then separated from the must and a grape brandy with
77% v/v is added in order to obtain a wine with 19%
alcohol. The wine will age in large vessels.
