Vinification: The grapes are selected and harvested by hand. Fermentation is at a controlled temperature, with skin contact lasting for several days.
The wine is then pressed off the skins and finishes fermentation in vat at 18 degrees C. At the end of the fermentation, half the wine goes into barriques for maturation and the remainder remains in stainless steel. Several months later the final blend is put together. Ageing: Can be kept for up to 6 years if stored correctly.