||Classic Guyot method with medium-short trimming.
||Manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches.
||Transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and 10% must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers.Long maceration of the marcs (about 350 hours); racking in wood casks, where the natural malolactic fermentation takes place.
||26 months in wood (part in barrels, part in all new barriques); 2 months in stainless steel vats and and 6 months in bottle.
||It accompanies red meat and game dishes, marbled and strong cheese.