Notes from the Producer: Pressing entire clusters with pneumatic presses. Low temperature settling (8 ° C). Control of fermentation temperatures (18 ° C). Traditional method with first fermentation in vats followed by a second fermentation in the bottle (making foam). The bottles will rest a minimum of 15 months on slats in air-conditioned cellars. Then, 3 months before the marketing, we proceed to the disgorging of the bottles, addition of the “liqueur d’expédition”.