The grapes were whole bunch pressed at 9°C; must was extracted until 50 % in weight of the grapes. The must was cold settled and then racked without the use of a clarifying agent. Fermentation took place in barrel at a temperature of around 18°C, in a temperature controlled cellar. Malolactic fermentation was not carried out.
Twelve months in barrel on lees with regular lees stirring Barrels were all French oak of 228 L, with 30% new oak Microfiltration prior to bottling Minimum five months in bottle before commercial release.
