Hand-harvested in mid-September. Initiial fermentation occurs for 10 - 12 days, at a maximum temperature of 30°. Next is the maceration process, for another 10 - 12 days, followed by the the malolactic fermentation, carried out in stainless steel containers, and maintained at a constant temperature of 18°. Aged in the bottle for 6 months. 10, 000 bottles are produced annually.
