AURORA

The harvest takes place early in the morning. The bunches are delicately de-stemmed and the berries, still whole, are transferred to a tank where a 24-hour maceration takes place at a temperature of 12 degrees. Soft pressing at low pressure follows, where only the prime must is selected. Part of it ferments and ages in French oak barrels, while the remainder rests in stainless steel tanks for a minimum of 6 months during which periodic bâtonnage is carried out.

Aurora / au·rò·ra / Light after dawn