The harvest is manual and the grapes remain in a cold chamber for 12 hours before being processed.
Crafting
Malolactic fermentation takes place in tanks or directly in barrels, depending on the characteristics of the batch. The wine is then aged for 12 months in new French oak barrels with light toasting, which respects the wine's fruity character. After this period, a rigorous tasting is carried out to select the best barrels and proceed with the final blending.
Tasting Notes
The grapes are carefully destemmed using a state-of-the-art Oscilis destemmer, which accurately removes unripe or raisined grapes. Alcoholic fermentation takes place at a controlled temperature in 5.000-liter stainless steel tanks, with periodic pumping over and delestages, ensuring optimal extraction of fine, elegant tannins.
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