Hand-harvested in early September. Vinified according to traditional methods, with an automatic pumping-over system. Fermented for 10 - 12 days at a controlled temperature (maximum 30º). The malolactic fermentation is then carried out in wooden barrels, at a constant temperature of 18°. Aged in French oak barrels for 12 months, then for a further 12 months in the bottle.
20,000 bottles are produced annually.
