Vinification: Soft pressing after cold (17/18 ° C) maceration
about 3-4 hours.
Fermentation: 20 days in stainless steel. Partial malolactic fermentation
First exposure: 7 months, partly in steel, partly in barrique
Lees aging: 50 months
Exposure after disgorgement: 6 months
Dose: 5 g / l
Average age of vines: 20 years