Manually harvested, the grapes are sorted on the vine. Additional sorting is done on a sorting table in the cellar where the stems are removed and the grapes are pressed.Vinification:
Prior to fermentation, the grapes are macerated at a low temperature (5 days) which is followed by controlled maceration and fermentation for approximately 30 days with daily winding and regular punching.Ageing:
The wine is aged 16 months in oak barrels, divided evenly between new barrels, barrels that have been used for a single vintage, and barrels that have been used for two vintages. New wood, one year old wood, and two year old wood.