By hand in boxes

Vinification

After the destemming, a part of the must rests for about 3 hours, the remaining part undergoes a soft pressing and only the first draining is extracted. At this point, the liquid must is spilled from the tank and is suddenly brought to the temperature of 8°C to be cleaned of the large dregs and then inoculated with selected yeast. Fermentation takes place at controlled temperature, precisely at a temperature of 14°C.

Ageing: Steel for a period of 45 days with repeated racking. Cold tartaric stabilization before bottling