Harvesting:
100% selective hand-harvesting in 10 kg crates.
Fermentation:
The grapes were initially pre-fermented down to 0°C and direct press matured,
without destemming, for more gentle pressing and minimizing intervention at the mashing stage. Fermented in stainless steel vessels, at low temperatures of 12-13°C with native and selective yeast mix.
Maturation:
91% of the wine in stainless steel vat, 6 months in contact with sediment of fine yeast, with batonnage and careful monitoring of the evolution, to restore creamy texture and fullness of flavour. 9% of the wine matured for 5 months in French oak barrels third pouring and fārā malolactic fermentation.