Production technique |
Organic fertilisation, judicious use of natural plant protection treatments, close pruning and leaf thinning. |
Vinification |
Traditional in temperature-controlled stainless steel vats, total destemming, daily pumping over and punching down, final hot maceration, three-week fermentation with indigenous yeasts. |
Ageing |
Entirely in oak barrels for 14 months, equally divided between old barrels from two to five years old. |