The first part of the process starts with the destemming of clusters and the extraction of the juice in pneumatic presses. After the prior clarification, the yeasts are inoculated and the alcoholic fermentation begins. Next, the base wine is centrifuged in order to start the second part of the process. Now, is added the “liquer de tirage”, which is made of yeasts, nutrients and sugar, and the second fermentation begins. Before the addition of the “liquer d’expedition” it is stabilized and centrifuged and, finally, filtrated and bottled.
