in the cellar : The grapes were destemmed,
crushed and the juice left on the skins without active maceration for 5 hours.
Total acidity was adjusted upwards using tartaric acid after settlement. Yeast
(Vasson Epernay) was inoculated after 48 hours of juice settlement then
fermented for 16 days at an average temperature of 14 degrees C until dry.
The wine was unwooded,
made in a reductive style, remaining in tank until bottling. The wine was
protein stabilised using bentonite and tartrate stabilisation was undertaken
prior to bottling.
The wine was fined in tank
using gelatine and careful “racking”. No
filtering of the wine was undertaken except at bottling when a split 70/110 AF
sterile filtration was used.