VINIFICATION: Mechanical harvest during the night. Total destemming. Pre-fermentative cold maceration for 48 hours. Fermentation with controlled temperature (22ºC – 28ºC) in stainless steel tanks. Post-fermentative maceration for 5 to 10 days. Malolactic fermentation in stainless steel tank with French oak staves.
AGING: 9 months in 400L barrels.