It is called “the wine of one night” because historically to obtain its characteristic pink color it was left in contact with its skins for a night.
The winemaking process for this wine begins at dawn, when the grapes are still wet from the morning coolness. After a rigorous selection, the grapes are gently poured into the press along with the stems and subjected to a pressing called crémant, which allows the heart of the grape to be extracted. In addition, a cryomaceration of the skins for 3-4 hours helps maintain the subtle aromas and structure of the wine, limiting the extraction of color.
Fermentation takes place in stainless steel tanks at controlled temperatures, using indigenous yeasts to maximize the natural aromas and finesse of the wine. After a period of aging of about 5-6 months on the fine lees, the wine reaches its optimal expression and is bottled, ready to express all the character and purity of its terroir.