in the cellar : Crush/Destem: Yes
Cold Maceration: 50% for 4 days at 12ºC
Fermentation: 6 Days at 28ºC using N96 yeast.
Pressing: Pressed at 4ºB into barrels 50% American Oak, 50% Allier French Oak, all new.
Malolactic Fermentation: In the barrels, leaving it on the lees for 3 months.
Barrel maturation: Total barrel maturation for 9 months, racking after third month.
Bottling: Sterile filtration before bottling. Cork 49x24 Flor. Bottle 750ml Claret heavy weight.