Making white wine at CHÂTEAU D’ARDENNES

Making white wine :

· 100 % of the harvest is sorted out and destalked

· low-pressure, computer controlled pneumatic pressing after a short period of skin contact

· must settling at low temperature (10 °C) for 10 days

· prolonged fermenting phase at 17 °C with temperature control

· light dose of sulfites

· lees contact for six months during the maturing process

· cold stabilization (-4 °C for a week) to remove tartrates from the wine

· fining with bentonite clay

· bottling during the following spring after passing the wine through a fine filter