The grapes are then vinified and aged in 228 liter oak barrels for 10 months. Aging that allows the wood to give the wines a patina, to tame the ardor of the Rilly-la-Montagne grapes. The malolactic fermentation is not carried out in order to preserve a beautiful freshness.

This Heurte-Loup 2018 cuvée spends at least three years in the cellars of Maison Gamet to develop, giving the wine time to acquire a patina. The bottles are then disgorged and offered for tasting. The wine is not dosed in order to preserve all the characteristics of this unique parcel.