Winemaking process
Following a careful selection in the vineyard, the grapes are destemmed and fermented on their skins in stainless steel tanks. Gentle pump-overs and punch-downs extract colour and aromas. At the end of fermentation, the wine is separated from the skins, which are then softly pressed. After malolactic fermentation, the wine is aged in wooden barriques for around six months. After bottling, the wine is aged for a further 6 months in the bottle.
