Growing Conditions
Hand-harvested into small crates with a first bunch selection as the bunches are cut, and then a second sorting of individual grapes at the cellar door.
Winemaking
The fermentation is kept between 30-32°C to maximize the fruit expression. The wine macerated for 4-5 weeks with daily pigeages.
Aging
70% of the wine was aged for 6-9 months in 225 liters barrels and then blended with wine aged in concrete vats which retains very expressive fruit flavours.
