Description

For the first time in the château’s history, each grape variety was picked and vinified separately for a more precise final blend. The picking took place in the very early morning hours, sometimes even before sunrise, when temperatures are cooler. Pressing in pneumatic presses was swift and gentle. The white is fermented (after racking) in temperature-controlled cement vats, with manual batonnage being done twice a week. They’re filtered and then bottled after four months.