The grapes for this wine are destemmed in the cellar and gently pressed at 0.3-1.8 bar. In the first 20 hours before fermentation, the grape juice undergoes a clarification and fining process. The fermentation is made in closed steel tanks at a constant temperature below 18° and lasts up to 4 weeks.
Afterwards, the wine is matured in steel tanks for 7 months. The biological acid degradation is carried out partially or completely, depending on the vintage.
The "Bourrée" is filtered before bottling. The alcohol level is between 12.5% and 13%, depending on the vintage. Before the wine is put on sale, the wine stays in the bottle for 6 months or more at a constant temperature.
DOC | Denominazione di Origine Controllata
from 2020 to 2025