Winemaking

Pre-fermentation cold maceration depending on the characteristics of each plot. Alcoholic fermentation with 1 to 3 pumping-overs and/or 1 pigeage per day, depending on the batches. Malolactic fermentation partially in barrels. The partially underground barrel cellar hall has been completely renovated, to highly modern standards, with the latest high-performance equipment controlling relative humidity and temperature.

Aging

Part of the wine matured in barrel on lees to preserve the aromas. In oak barrels for 12 to 14 months.