Hand-harvested in early October. Vinified according to traditional methods, with an automatic pumping-over system. Fermented for 10 - 12 days at a controlled temperature (maximum 30º). The malolactic fermentation is then carried out in wooden barrels, at a constant temperature of 18°C. Aged in French oak barrels for 36 months, then for a further 12 months in the bottle.
7,000 - 15,000 bottles are produced at a time, but only in the best vintages.
