Grapes are destemmed and crushed, fermented for 10 days with gentle pumping over, followed by a maceration of about 10 days. Malolactic fermentation and aging for 10 months in French oak barrels of second and third use.
Grapes are destemmed and crushed, fermented for 10 days with gentle pumping over, followed by a maceration of about 10 days. Malolactic fermentation and aging for 10 months in French oak barrels of second and third use.