The grapes are picked manually, sorted, and vinified with 80% whole harvest. During the 17 days of vatting, between 5 to 7 punching downs are carried out, as well as pumping over. After pressing, the wines are decanted for 2 weeks and put in barrels. The aging is done for 40% in new barrels and 60% in barrels of 1, 2, 3 years. After 14 months of ageing, the wines are racked in vats, rested for 3 months and bottled without filtration or fining.
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