Winemaking
Grapes hand picked in small containers of 15kg, destemmed and crushed, then cold macerated for 12 hours then softly pressed with the pneumatic press. After natural clarification the juice was fermented in stainless steel tanks at 13-14C. A small parcel was fermented in small French oak barrels. No malolactic fermentation and ageing on the fine lees for 6 months.