Grapes were harvested in the coolest hours between 4am and 9am to ensure optimal freshness, preserving delicate aromas and minimizing oxidation risk. The grapes were directly pressed at less than 1 bar. The must was maintained at 3°C for 5 days to extract maximum aromatic compounds, followed by fermentation in stainless steel tanks at 15°C. All transfers occurred in an oxygen-free environment to prevent oxidation, resulting in a beautiful pale straw color with hints of green.
