FermentationEach parcel is vinified separately in a mix of concrete tank and open tubs. 85% of the fruit is pressed directly off the skins, the other 15% is skin- macerated for 6 days below 23C.
Ageing70% of the wine is aged in concrete under flor and 30% in 228L and 600L old french barrels for 8 months on fine lees without battonage.
