About this wine
Vinification
The grapes are hand-harvested in mid-September into small boxes holding up to 15 kg. Each variety is vinified separately. Depending on the variety, the fruit undergoes cold maceration for 15–20 hours before gentle pressing and clarification of the must. Fermentation takes place in stainless-steel tanks at a controlled temperature of 16 °C.
Ageing
The wine matures for six months in stainless-steel tanks, followed by two months in bottle.
