Winemaking Style

After the hand-harvest, the grapes undergo an eight-day pre-fermentation cold maceration at 8°C. The must is fermented in new oak barrels for 48 days; malolactic fermentation also takes place in new oak barrels. 

The first four months of aging are spent on the lees, stirred twice every week, allowing the wine to develop volume and body. The wine is generally aged for 20 months in new oak barrels.