Harvest in small crates. Sorting in the vineyard. Slow direct pressing with a pneumatic press. Cold settling for 24 hours.Cold stabilization for 5 days. Part of the alcoholic fermentation in an egg-shaped tank, the other part in new oak barrels at 16-20C for about 15 days. Aging on fine lees for 8-10 months with stirring of the lees once or twice a week. No filtration until bottling
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