The grapes, in perfect health, are harvested at their peak of ripeness and brought to the winery, protected by dry ice, in order to prevent oxidation.
What makes this cuvée unique is that it is crafted without the addition of sulfites during the vinification and ageing processes. This requires constant attention at the winery and an extremely precise process to avoid the development of undesirable bacteria and prevent the wine from oxidizing.
In order to conduct vinification without adding sulfites, we encourage the development of yeasts during fermentation so as to maintain very pure fruity and spicy flavours while avoiding the development of microorganisms that could alter the wine’s aromas and flavours. Once alcoholic fermentation is complete, malolactic fermentation occurs rapidly because there is no sulfur added.
When malolactic fermentation is finished, we bring the temperature of the wine down (to 10°C) in order to hinder the development of microorganisms and begin the ageing process. This will not last long (over the course of one winter) to avoid allowing the microorganisms to “wake up”. Tight filtering enables us to eliminate them afterwards.
Sulfite-free vinification results in a wine with remarkably intense aromas and flavours.