Manual grap picking, after pressing the must is put into stainless steel tank at controlled temperature.
Maturation on the skins for 15 days. Malolactic fermentation takes place in barriques.
Currants, blackberries, plums and notes of violet
Manual harvesting of bunches, after pressing the must is immediately sent to alcoholic fermentation in thermo-conditioned steel fermenters.
The post-fermentation maceration on the skins for this important wine is 15 days. Malolactic fermentation entirely carried out in barriques.