Description
Traditional Beaujolais vinification methods are used: whole uncrushed bunches of grapes are put into vats allowing intracellular fermentation to begin inside each individual grape.
A long maceration period of 8 days and several “delestages” are used to extract additional fruit flavors and structure. After alcoholic fermentation, malolactic fermentation takes place in the tank. The wines are then blended, fined and filtered prior to bottling.
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