Semillon Essence

The grapes arrive at the winery in the early hours of the morning following manual harvesting. The grape-filled harvest bins are unloaded into a delicate separator and immediately undergo gentle yet fast pressing to obtain high-quality white grape juice.
It is important to note that the pressing and continued treatment throughout all the winemaking stages are performed in an anaerobic environment, without any exposure to oxygen. Exposure to oxygen in the air may damage the quality of the wine due to oxidation processes affecting flavors and aromas. Instead, the use of nitrogen coating maintains the quality of the wine at all stages.

The squeezed juice is then transferred to a stainless-steel tank, where the sediment is separated from the juice using a technology called FLOTATION. In this technique, the sediment is suspended at the top of the tank by nitrogen gas bubbling, allowing the clean juice beneath the sediment to be transferred to the fermentation tank.
The alcoholic fermentation of the clean juice is achieved during approximately 16 days at a temperature of 14°C (57.2°F). The choice of fermentation at this temperature was made to produce a delicate wine and preserve the aromas of the grapes.
The wine does not undergo malolactic fermentation to maintain its freshness and crispness.
Upon completion of fermentation, the wine undergoes approximately seven months of aging on its lees employing the "sur lie" technique with light in-tank Bâtonnage.