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 by hand 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. Fermentation takes place in thermoregulated pro chrome tanks for approximately 14 days. Malolactic fermentation takes also place in pro chrome tanks after which the wine is decanted into barriques by the force of gravity, to age for 12 months. Before bottling, the wine is clarified with egg white and a light filter.
Serving temperature: 17°C