Harvesting begins before daybreak. The grapes arrive in the cellar at temperatures ranging from 10 to 15°C, to limit oxidation of the must and preserve the fruit. The Chardonnay, Marsanne, Grenache blanc and Rolle go straight-to-press with no crushing. The Roussanne and Muscat, laden with aromatic precursors, undergo skin-contact maceration identical to that for the rosés, and then go on to ferment at low temperatures, which brings out the aromatic characters in the grape varieties and promotes the emergence of compounds that add fat and fullness to the wine.
For the white ‘Deo Gratias’, approximately 50% of the wine is fermented and matured for 8 months in new casks. The aim is to impart fat and complexity, whilst taking care to avoid excessive woody characters in the final blend.

Deposit from the must in the white and rosé wines, which is rich in aromatic potential, is filtered and rein- corporated during fermentation.

¥2,750 (includes consumption tax: ¥250)