Harvest
Pre-selection of the best grapes, Green harvest beginning of the summer in order to concentrate the crop. Hand picking in 10kg boxes and third selection at the cellar to keep the best entire fruit.
Winemaking
Partly cold preferment maceration, The alcoholic fermentation is made in open fermenters (40 to 70%), plunging down the cap.
Aging
maceration, and the last with de-stemmed grapes. We fermented in open top 500L barrels, and left the skins and stalks macerating in the wine for 2 weeks after the fermentation finished. We protected the wine from oxidation with dry ice. The wine was aged in neutral barriques during 8 months, with no fining and a light filtration.
