Destemming and fermentation at 28 °C. Juice extraction is enhanced by re-circulating the lees manually from the bottom of the vats. The wine is macerated for 3 weeks before pressing, followed by the malolactic fermentation phase.
Maturing: Matures in vats for a year and bottled 18 months after the harvest.
A historic and family estate in the heart of Rivesaltes since 1895. A terroir in the Agly Valley, in the foothills of the Corbières. Clay-limestone with some schistose materials as well as siliceous pebble. Soil perfectly suited for the production of high quality wines. More than 200 ha converted into organic and biodynamic culture (since 1997).
• Leader of Natural Sweet Wine
• Expert of Roussillon terroirs
• Biodynamic Pathfinder