Première de Figuière Blanc 2019

Certificates

Vinification

Each variety is harvested and vilified separately. The harvest is carried out respecting technical criteria to determine the perfect balance between the PH, total acidity and the phenolic maturity in the must. The grapes are destemmed and cooled before pneumatic pressing at a low pressure. The first juices are selected and the lees are left to settle at a constant low temperature of 15°C. The alcoholic fermentation is regulated at 17°C in stainless steel vats. The wine is then racked and fined. After blending, a cooling technique is used to prevent any sediment formation. The wine is then filtered and bottled in mid-february.

Vineyard

Schist soil, veined with white quartz