Cuvée 22 2023, Lgi

The grapes are harvested at night when the temperature is cool in order to prevent oxidation and preserve freshness in the wine. As they arrive at the cellar, the grapes are immediately pressed. The press juice is put in a CO2 saturated atmosphere to avoid any oxidation. Juices are drawn from the tanks and left to ferment for 15 days at 13-15°C in stainless steel tanks. Fine lees ageing for 4 months before bottling.