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Fermentation is done under controlled temperature to preserve all wine aromas. One racking is done after fermentation to eliminate the "gross lees" (mineral or vegetal matter). The result is that only the “fine lees” are left. It is bottled directly off its lees in spring. The lees (dead yeast cells or "fine lees") fall to the bottom after alcoholic fermentation. They create amino acids that combine with polysaccharides. A small amount of carbon dioxide is trapped by the lees. This aging "sur lie" prevents oxidation and the result is a fleshier body, with a lovely "prickle"(light sparkling sensation).