Descriere
The grapes are vinified separately, according to their variety and origin. The must remains in contact with the skins for a period varying between one and two weeks, with délestage (racking) and frequent pumping over in order to extract the maximum of the grapes’ potential in terms of aromas, color and polyphenols. The subsequent phase of maturation and the final blending of the wines complete the operations that are carried out prior to bottling.