Esprit

The grapes are harvested at night, carefully sorted, and cooled to 10°C for optimal maceration. Part of the tanks undergo maceration on the lees, enhancing the wine's aromatic reserve. Fermentation, maintained between 14 and 16°C, preserves essential lees. Aging on fine lees completes the process before bottling at the end of winter, ensuring the wine's distinctive freshness is retained.