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Curbside Pickup Starts One Hour After Opening Every Day.
Vinification: Grapes were harvested at good maturity, sorted on avibrating table, and pressed in latest-generation pneumatic presses. All the operations from reception of the harvest to the flow of juices are done by gravity. Juices flow to stainless steel tanks installed in an underground cellar of 450 m2. Temperatures are controlled. The only pumping of the juices occurs after a static debottling of the cold juices. Each plot is vinified separately. The vinification and aging of the wines are conducted in a natural way. Only a little sulfur (SO2) is added very reasonably after pressing and before bottling, no other oenological input is used. The alcoholic fermentation is done naturally with the indigenous yeasts of the grapes and the medium, as is the malolactic fermentation with the natural biotics of the juices. The wines are neither fined nor cold stabilized. Only light kieselguhr filtration is carried out before bottling.
Curbside Pickup Starts One Hour After Opening Every Day