Domaine Laroche Saint Martin

The grapes were pressed and settled at low temperatures for 12 hours in wide tanks, to aid sedimentation and minimise the need for sulphur dioxide. The fermentation lasted 21 days at 17°C, followed by full malolactic fermentation. After filtration with Bentonite, the wine is aged for eight months on fine lees in stainless steel and in small amount in large oak casks. Filtration was light in order to preserve the natural body of the wine.