The grapes are destalked and crushed into small static separators. Skin contact is maintained for 12 hours and only free run juice is used. There follows 21 days fermentation at 15˚C before maturation in barrel: 100% French Oak (1st fill, 2nd and 3rd) for 10 months. Only the best barrels were selected for the blend.
Accredited Integrated Production of Wine (IPW) estate.