||Classic Guyot method withmedium-short trimming.
||Manual harvesting of the overripe grape in 20-kg perforated crates through a careful selection of the bunches.
||Transfer in cellar within hours, grape crushing and destemming, and 15% must bleeding. Themo-controlled fermentation at 34 °C, with often and soft pumpovers. Longmaceration of themarcs (about 350 hours); racking in barriques, where the naturalmalolactic fermentation takes place.
||24 months in all new barriques; 2 months in stainless steel vats and and 6months in bottle.