| Vinification |
Maceration: 12-21 days, depending on the type of wine and the vintage. Spontaneous malolactic fermentation with native lactic bacteria in stainless steel vats. Post-fermentation practices: none |
| Ageing |
33 months in wood. Initially, young wine is aged in 5 hl tonneaux and then in barrels of 10, 20, 30 and 40 hl. Before being commercialized, it is aged for 15 months in bottle. The tonneaux and small barrels we use are all in French oak, while the 40 hl barrels are in Slavonian oak. |