Maceration process : 100% destemmed. Ten days of cold maceration, then natural fermentation with indegenous yeats. 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 : 10 months
Oak used : French oak barrels.
Operations performed during ageing : One racking after the malolactic fermentation
