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The vinification
The fermentation Alcoholic fermentation is done by natural yeast. At a low temperature, these yeasts work slowly and gently turn the juice into wine. Maturation on the lees The long period of contact beetwen the wine and the lees after the alcoholic fermentation allow the yeast to feed the wine. The result is an outstanding definition of the specific aromas of the terroir. Bottling At the end of the maturation, the wines are lightly filtered, in order to preserve the best quality possible. |