Manual harvesting and grape selection on a sorting table. Pneumatic press. Cold settling and fermentation with a temperature of around 20C. Natural yeasts. Vinification and aging in 60% regulated stainless steel tanks / 40% in oak barrels for 6 to 8 months (2/3/4 year-old barrels - less than 5% new oak). Natural tartaric stabilisation after 12 to 16 months of aging.
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