Harvest
Harvested in the last days of september. Hand harvest in 10kg boxes. First selection of the grapes in the vineyard followed by a second selection on arrival at the cellar on a manual sorting table.
Winemaking
FERMENTATION BETWEEN 24 AND 26°C. The "marc" is then pressed and the wine is drained into another 500L new barrel from Burgundy, Where the ageing took place for 24 months. Bottling was done directly from the barrels into the bottles by gravity. No filtration.
