The wine is made in the absence of sulfur. Shelled grapes. Maceration for 5 to 7 days. Fermentation at controlled temperature in stainless steel tanks with yeasts from the grapes and the harvest. After malolactic fermentation in stainless steel tanks, the final blend is made. Aged for 4 months in 225 liter French and American oak barrels from our own cooperage in the winery (20% first and second use barrels). Certified organic and biodynamic wine.
Winery Notes