The vinification begins with a maceration phase which lasts approximately 48 hours. During this time, the extraction of the dyestuffs is light.
Once the pale colour is obtained, a racking allows us to start the fermentation. As with the production of white and rosé wines, this takes place in the liquid phase. The aging is also very short and the wine is bottled in Spring.
Clairet can be kept for a few years. It will accompany your grills and summer meals.