The grapes are stomped on foot for a period of 5 to 7 hours in open Mastelone tanks until the skins and must create a paste and all the seeds float to the surface. The rest of the extraction is very gentle, pumping over daily every morning and night with a pump at a very low moderate speed and for 15 minutes. The cap is kept directly covered with a sheet of food-grade plexiglass to promote evapotranspiration and therefore keep the skins always wet. Maceration of 14 days. Aging in barrels of second and third year use of Taransaud. 8 months in barrel and one month in stainless steel tank. Slight SO2 addition of 50 ppm.
