The grapes are harvested exclusively from the clay-limestone soil of the Rouffach region. The grapes are pressed completely (without being crushed and destemmed). The juice undergoes this first fermentation in casks. The wine is kept for 12 months on fine lees. Following disgorgement, the wine is left to rest for a few months to restore its harmony. Dosage - 8 - 10 g/l.
