Harvested in mid/late October. After destemming the selected grapes are left to macerate and ferment at a controlled temperature for approximately 10 – 15 days. After racking, malolactic fermentation in steel vats always follows.
Aged in stainless steel vats, 5-6 months in barriques, 3-4 months in large oak casks, and finally 3-4 months in the bottle.
