Vinification and ageing: The grapes are gathered by hand and placed in 50 kg tubs. 20% of the
grapes are destemmed upon arrival at the winery before going into vat for a fermentation period
lasting 4-5 weeks.
After pneumatic pressing and racking, the wines go into tank to undergo malolactic fermentation.
Pumping-over operations are carried out twice a day, without the addition of outside yeasts in order
to gently extract the fresh fruit aromas.
Cellar ageing: Can be enjoyed now or kept back for 2-3 years.
Serving temperature: 17°C.