Hand harvested with strict grape’s selection. Fermentation takes place in steel vats with indigenous yeast only. 40 days including the maceration. No temperature control except when it exceeds 23°C. Soft pressed.
60% of the wine is aged for 6 months in stainless steel tanks, 40% in used barriques and tonneaux, followed by 2 months in the cellar before being released to the market (according to the single vintage). Not stabilized, unfined and unfiltered. Therefore the wine can throw some sediments.