About this wine
Grapes
The grapes are harvested late. The bunches are lightly dried to concentrate the sugars and aromatic compounds in the berries.
Vinification
Fermentation and maceration last 10 days at a controlled temperature of 20–22 °C. The wine is then carefully racked off the lees.
Ageing
Aged in French oak barrels for 8–12 months.
