Hand harvested from mid September to early October. Fermented in stainless steel tanks at a controlled temperature of 28º - 30º. Maceration on the lees lasts for 13 days, when the wine is intially punched down twice daily, then once a day for the remaining maceration process. Matured in new 20 hl. oak barrels for 4 months, then aged in the bottle for 3 months.
