Winemaking process
Following a careful selection in the vineyard, the whole grapes are pressed and the must obtained is naturally clarified by static decanting.
Primary fermentation takes place mainly in steel tanks at 18°C, with a small part in barriques. After the cuvée is created, secondary fermentation takes place in the bottle, followed by ageing on the lees. After at least 36 months in the bottle, the disgorging process takes place, followed by the dressing of the bottle. A further 4-6 months of ageing are necessary before the product is ready for tasting.
