Winemaking process
Following careful selection in the vineyard, the grapes are destemmed and left to ferment with their own steel skins. Delicate reassemblies and fulling allow the extraction of color and aromas. At the end of fermentation, the wine is separated from the skins and the skins are softly pressed. After malolactic fermentation the wine is left to ripen in wooden barriques for about 12 months. Following bottling, the wine ages for a further 12 months in the bottle.