Vinification: Soft pressing after cold (17/18 ° C) maceration for about 3-4 hours
Cold settling. Fermentation for 20 days in stainless steel. Partial malolactic fermentation.
First exposure 7 months, partly in steel, partly in barriques
Lees aging: 24 to 30 months.
Exposure after disgorgement: 3-4 months
Dose: 5 g / l
Average age of vines: 20 years