Our Clairette de Die is elaborated from Muscat and Clairette (75% / 25%). After a harvest that can sometimes last over six weeks, the grapes are rapidly pressed and then placed in vats at low temperatures, replicating the process used by the Voconces in ancient times. A long fermentation then starts which allows to keep the residual sugar of the grapes. Before the fermentation is complete, the must is then bottled and kept for a few months. A natural secondary fermentation then starts in the bottle. It usually stops when the alcohol reaches 7%. To get rid of the sediments the wine will undergo a transfer and filtration process. It produces surprisingly fine, elegant and modern wines with low alcohol and beautiful aromas of peach, rose petals and litchi.
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