Fermentation of the destalked grape in 2,500 and 5,000 litre stainless steel tanks.17 days of fermentation at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage. 12 days of post-fermentation maceration, followed by gentle pressing. Malolactic fermentation, 100% in stainless steel tanks.The wine was transferred to 300 litre barriques of lightand medium-toasted fi ne-grained new French oak and foudre of 2th year. A racking is carried out during the breeding of 14 months.
Decanter – 93