Harvesting is entirely manual, and takes place early in the morning to keep temperatures cool. Systematic sorting is carried out in the vineyard. The grapes are transported to the winery protected by dry ice to prevent oxidation.
The grapes are pressed directly with a stainless-steel pneumatic press. Selection of the first juices,
followed by cold settling. Alcoholic fermentation is controlled between 15 and 17°C.The Roussannes are vinified and aged in new barrels. Malolactic fermentation is omitted to retain maximum acidity and freshness.
Six months on the lees, with regular stirring of the lees in the first weeks after alcoholic fermentation.
Blending is carried out just before bottling, after careful selection of the best barrels.
