The harvest is brought forward, by hand, to obtain grapes with a high degree of acidity and reduced sugars.
The grapes are carefully selected and then destemmed. We use only and exclusively the flower must, extracted by means of a pneumatic press. Gravity static debourbage. Very slow and controlled fermentation at low temperature (12ºC), using special yeasts in an isobaric tank, consisting of several phases. The first phase is carried out with the tank open, a second phase where the isobaric tank is closed so that there is no loss of carbon, and a final phase, after having obtained the desired alcoholic and Baumé degrees, the fermentation is stopped by lowering the temperature to -5ºC. The wine remains approximately 3 months of aging with its fine lees. Subsequently, it is filtered and bottled. Pressure of 4 - 4.5 atmospheres.
It can be served with foie gras, cheese, puff pastry, fresh fruit, biscuits, or to close a lunch or dinner.