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The grapes are destemmed and pressed, with only the first-press juices used. The low temperature of the must allows an initial static decanting with separation of the first sediment, then movement is activated with cadenced oxygenation. At the end of fermentation, racking and oxygenation allow the wine to clarify naturally and prevent reduction. The wine is matured for about three months on the lees, then bottled without filtration or the addition of sulphur dioxide
