Early harvest at the end of August or early September.
The grapes are picked in the first hours of the morning and are pressed without removing the stems.
The maceration in the press until the desired colour is reached and the must is brought to a temperature of 4° and decanted after 24/36 hours.
The subsequent fermentation stage begins and last for 10-15 days at a controlled temperature of 12°-15°C.
The wine ages on it’s own lees for 5/6 months in stainless steel barrels. The re-fermentation in the bottle takes place during the first quarter of the rising moon of March, and then continues to age with it’s own yeast for a further 36 months. Manual remuage, degorgement and corked without further interventions.
Production: 1.000 bottles.