Winemaking
A manual harvest is carried out in small 17-kilo
boxes. Then, grapes are carefully set on a
double selection table. After destemming,
grapes are placed in 52-hectoliter cement tanks
by gravity. Vinification starts with a cold
maceration process, and continues with an
alcoholic fermentation with regular pigeages to
enhance extraction. Vinification finishes with a
long maceration process for 30 days.
Aging
100% of the wine is aged in French oak barrels
for 12 months (2/3 new barrels, 1/3 second use
barrels).
