Brotte Cotes Du Rhone

Sustainable viticulture with de-leafing, de-budding and green harvest. Hand-harvested at peak maturity followed by a light crushing and a traditional vinification in closed concrete tanks. Fermentation at 28°C - 30°C with a twice daily pump-over for 15 to 20 days, followed by cap plunging and lees stirring. After completing its malolactic fermentation the wine is aged in oak casks for 12 months and is bottled in the autumn/winter of the following year.