The vines are grown with a minimal use of chemical protection and green harvesting is done in July, which limits the yield and, thus, leaves only the best grapes. The grapes are picked and placed in shallow 9 kg grape crates in order to avoid premature grape berry burst and release of grape juice, then they are crushed directly into the tank without the use of pumps. After a short maceration period they are transferred to fermentation and storing in pro chrome tanks under controlled temperature. Malolactic fermentation is not performed.
Serving temperature: 8-10°C