The grapes are carefully handpicked and carried to the cellar in small boxes in
order to prevent any crushing. A carbonic maceration also requires that the tank is saturated with carbon dioxide before adding the grapes which must be totally intact. Over a period of 48 hours, we then systematically eliminate the press juice, keeping only the juiciest, fruitiest, free-run wine. We risk not adding yeast or sulfites in order to keep the wine as natural as possible. Upon emptying the tanks, the grapes are carried to the press with the same care as when they were picked.