||Manual harvest in October
||Selection of the harvested grapes with three sorting tables. Destemming and crusching with fermentation and maceration in stainless steel tanks.The must is pumped over the cap repeatedly at a controlled temperature. The malolactic fermentation takes places in the steel tanks for 30-35 days at controlled temperature.
||Part in French oak tonneaux and part in medium capacity casks for a minimum of 24 months. Before release the wine is bottle-aged for a minimum of 6 months