Cuvée 22 2022, Lgi

The grapes are harvested at night before undergoing a modern winemaking process. After a 24-hour skin-contact maceration, at 6°C, only the premium juices are fermented at low temperatures. The intense fruit aromas come from the specific method used to extract all of the flavours from the lees. For 20 days, they are kept between 0-2°C, before they are filtered again for fermentation. The resulting wine is matured on its fine lees until bottling.