FERMENTATION AND AGEING:

After a careful selection of the grapes, they are destemmed, lightly crushed, and fermented in stainless steel tanks. Fermentation takes place with selected yeasts for about 12 days, followed by a maceration period of 10 days. Pump-overs and délestage are carried out. The subsequent malolactic fermentation takes place in stainless steel. The wine is then aged for 2 years in second- and third-passage French oak tonneaux, followed by at least 12 months of bottle aging.