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Grape variety: Clairette
Age of the vineyard: 12 years
Yield: 40 hectoliters per hectare
Soil: silty, clayey limestone with gravel horizons (ancient alluvium of the Wurm)
Winemaking: The grapes are picked by hand and pressed immediately. The juice is cooled to around 12 ° C to allow the sedimentation of unwanted materials (lees, plant debris, ...). The resulting mash is fermented at 17-18 ° C. At the end of fermentation, after 10-15 days, the wine is racked and left on the lees. In January, it is bottled in order to undergo a second fermentation. After resting for 9 months, it is disgorged (removal of the deposit formed in the bottle) and sealed with a cork stopper and a wire cage.