Harvested in late September, by hand and mechanically. Fermented for 7 - 10 days at a controlled temperature before being decanted. A spontaneous malolactic fermentation occurs at the end of the alcoholic fermentation. Aged in stainless steel, then for 6 - 8 months in 50 hl. Slavonian oak barrels, and finally for 12 months in cement vats. Refined in the bottle for 6 - 8 months.
