Harvest
September 20th to 27th. Spring Bud thinning, manual removal of non fruit-bearing lateral shoots, green harvest, to reduce crop according to the need of each vine and assure better ventilation and sunlight exposure. Hand picking into small baskets to give only perfect grapes to the press.
Winemaking
Fermentation 80% in new French oak barrels and 20% cement egg shape tank (to preserve fruit taste and aromas).
The lees are regularly stirred for 9 months.
