Hand harvested into 12kg crates. Once at the winery, the grapes are placed in cold storage until they reach a temperature of 4°C. The bunches and their stems are manually placed in the basket of a vertical press for pressing.
The must is placed in a stainless steel tank in the fridge for 24 hours at 2°C. When the must is clear, it is placed in 225 litre French oak barrels for 15 days at a maximum temperature of 20°C for alcoholic fermentation together with fine sediment.
When alcoholic fermentation is complete, the aging process begins.
The wine will be in contact with the lees and wood for 6 months to give it more delicate flavours, complex aromas and body.
A lustrous, lively wine of lemon-yellow colour with light golden notes after aging in barrel. At first the aromas are hidden in the nose, but as it breathes, intense and elegant flavours emerge.
Mineral notes appear first and then give way to a very fresh accent of tropical fruit. Cri, Cri, Cri is a silky wine that fills the palate.
Powerful and fresh at the same time, with a long and intense aftertaste thanks to a mix of fruit flavours wrapped in subtle toasted notes.