
VINIFICATION
The three varieties are vinified separately and in spring, the cuvée takes place. The grapes are carefully pressed, while only the grapes of Gewürztraminer make, before processing, a 6 hours maceration on the skins. The must undergoes static clarification and is then fermented in steel tanks at a controlled temperature of 20°C. The wine ages for several months on its lees in stainless steel containers.