Chateau Massereau Bordeaux Clairet Rouge

100% Destemmed, 2 days maceration in cement vat at 55F (very slow ferment), then free flow of the juice (la goutte) in an underground vat. After 3 to 4 days & once ferments are going strong the wine is then racked into 3 yr old neutral barrel from the domaine (Darnajou Cooper). Bâtonage every week in the beginning, then every 2 weeks, btling March. Does not go through Malolactic fermentation, 10mg of SO2 1 month before bottling.