Additional information
Winemaking process | Skin maceration for 3 to 4 hours and pressing. Alcoholic fermentation at 13°C. Aging for 12 months, 50% in underground vats and 50% in oak and white mulberry barrels. |
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Cru classé | Yes |
Grape varieties | Clairette – Rolle |
Ground | Sols Argilo-gréseux |
Size | 75cl |
Degrés | 14% |
Yield | 25 hectoliters/hectare |
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