The wine is aged for 8 months in a second passage oak barriques. During this period he carries out the MLF and light cruising is perform.
After a slow and careful destemming of the bunch, fermentation starts with spontaneous pied de cuve in 20 Hl cement tanks. Here the whole berries alternated with whole clusters begin their fermentation process. Process that lasts about 3 weeks during which light manual punching takes place after 2 weeks.
TYPE OF PLANTING Sustainable Farming
ALCOHOL CONTENT 14.5%