CHAPEAU

The grapes are harvested at optimal maturity in order to preserve the maximum number of aromatic precursors . The harvest is carried out at night to keep the grapes fresh . The pressing takes place in an inert gas (nitrogen ) press in order to avoid any oxidation of the juices . Then , the juices ferment slowly in thermo -regulated vats between 12 ° and 14 ° C . To extract the maximum amount of aromas , the bourbes macerate at 4 ° C for two weeks , and there are filtered and added to the fermentation vats . The best vats are then selected for a precise blend to obtain the desired profile for this cuvée .