Winemaking
After beind hand-harvested, the grapes are sorted and only the best are selected. Vinification lasts for 12-15 days at a controlled temperature with punching down taking place 1-2 times a day. After fermentation has finished, the wine is left to rest for several days in cuve. The wine is aged in 228L casks for 12 months. After a light filtration the wine is bottled.