Extreme rigor in the vineyard regarding the selection of shoots and management
of the leaf wall. Harvesting is exclusively by minus, in 10-12 kilogram crates. The grapes just received at
the winery are cooled and crushed and destemmed. Selection takes place in two stages: the first
directly in the vineyard while the other takes place on the sorting table in the winery before destemming.
The must is cooled and alcoholic fermentation started. The duration of the post-fermentation maceration
fermentation is evaluated by the winemaker.
Aging takes place in large casks 50 hl and 30 hl. The maturation period of 27 months.
Minimum aging 6 months in bottle.