The grapes were harvested by hand into small boxes of 20 kg, with selection in the vineyard. The composition of the batch varies with the yields of each grape variety in the vineyard. After total destemming, the grapes go to a traditional granite mill, where macerated for about 48 hours, with temperature control. Fermentation is slow, under controlled temperature, and pumping over is made by walking. This wine ages for 1 year in used 225 and 500L French oak barrels.
Total Acidity: 5,5 g/l
Total Sugar: 0,9 g/l