Selection of the best grapes harvested in mid-October and vinified in stainless steel tanks. Premaceration a

cold 10 ° C: 3 days (during which punching down twice a day in the absence of oxygen)

Hot maceration at 28/30 ° C: approx. 10 days (during which punching down and pumping over in the air alternate)

Duration of alcoholic fermentation: 15/17 days (at controlled temperature)

Malolactic fermentation: in concrete tanks

Aging: in wood (partly in barriques, partly in barriques) for 34 months. During this period the wine is racked and blended every 4 months

Refinement in the bottle: 16 months

Alcohol: 15