In the cellar, the wine is fermented in French oak barrels, of which only 20% is new wood and 80% in older barrels.
Predominantly bigger barrels are used as well as Foudres. The wine is left on the gross lees for 8 months, where
bâtonnage takes place once a month in the beginning and later is applied less frequently. The wine remains in the
barrel for 12 months before being bottled.
12 months in French oak barrels, 20% new.
Alc: 13.5%, RS: 2.5, TA: 6.5, pH: 3.2