Maceration process : 35% whole bunch, Five days of cold maceration, one "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction
Total vatting time : 18 days
Pressing : Pneumatic press
Total elevage : 17 months
Oak used : French oak barrels from Jupilles forest. 10% new.
Operations performed during ageing : One racking after the malolactic fermentation
