Harvest
Hand Harvest
Winemaking
The juice from the grapes is rapidly chilled, and stored without racking at 0°C for 20 days.
Aging
The wine is fermented slowly at 16°C using selected yeast 5% of the wine is given a malolactic fermentation to bring richness, and 30% of the wine is aged in new French Oak for 4 months with lees stirring.
