||The aging takes place in oak barrels for 20 months and thereafter for at least 12 months in bottle.
||After a long and cold winter with unusually low average temperatures between 0 and 7 ° C, followed by a spring with heavy rains that continued until the entire month of May. Even during the spring months the temperatures remained below the seasonal average. Only in June, temperatures were raised to reach a medium suited to the season around 22 ° C and with a few hot days up to 31 ° C, which well promoted the development of the plants. The following summer months were sunny and very warm with the almost complete absence of rainfall, apart from two days of summer of rain storms that occurred at the end of July. The last few weeks of August were very hot with the maxims that have come down to 35 ° C. With a summer so hot and drought, the harvest began well in advance already August 27. At the end of the first week of September began the collection of Cabernet Franc.
||The fermentation and maceration on the skins took place in stainless steel tanks for about 28-30 days at a temperature no higher than 28/30 ° C. The wine was transferred in 225-liter barrels of French oak (and Tronçais), which is completed malolactic fermentation.