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 14 months (50% new and 50% second use).
