RAPHAEL SALLET MACON-UCHIZY



The grapes are pressed slowly in low-pressure pneumatic presses to respect the raw material, the resulting must is disbursed at low temperature. The winemaking is carried out in vats at controlled temperature to preserve the freshness and natural fruitiness: alcoholic fermentation, malo-lactic and then rearing on fine lees. Pulling and light filtration before bottling in the spring.