Description

The grapes, freshly picked by hand in small boxes, reach the cellar and are quickly de-stemmed and softly pressed to extract only the most noble and aromatic fractions from the grape. The must is immediately removed from the skins and filtered to prevent it from acquiring color. Fermentation, at controlled temperature, takes place in refrigerated steel tanks, at around 14 ° C. So as to fix all the characteristic scents of the vines.  After fermentation, our wine rests in 225l French oak barrels for 36 months, completes its aging in the dark in fine bottles for at least 9 months.