11.5%
dry
Montréal du Gers
Mathieu Béraut
HVE (High Environmental Value).
Machine picked at night. On arrival at the vat house, the grapes are drained before pressing in a pneumatic press. The resulting must is cleaned and then put into temperature controlled vats. Once the alcoholic fermentation is completed, the wines are racked and put back into vat where they are aged on their lees for 3 to 5 months. They are kept in vat at 5°C until bottling.
in vats