Grape Varieties

Winemaker Comments

Grapes are picked early in the morning to keep the freshness. The must is settled and the alcoholic fermentation starts with wild yeast in stainless steel tanks for 1 week before transfer to 450L Rousseau Piano barrels (French). Then, the Malolactic fermentation is done naturally during the 12 months ageing. Battonage done every 2 weeks.