| 釀造 |
Once harvested by hand, the grapes were vinified in stainless steel tanks at a contro led temperature (26 °C), and fermentation took place spontaneously. Maceration on the skins a lowed for perfect extraction of the polyphenols, assisted by frequent pumping over in the initial stages of fermentation, délestage in the intermediate stage, and further pumping over in the final stage. The malolactic fermentation was completed in steel before winter. |
| 陳年 |
Subsequently, the wine matured in 50 hL oak barrels for 24 months. It then rested in the bottle for some months. |