in the cellar : Crushing: Crush & destalk
Tanks: Stainless Steel
Fermentation: On skins for 5 days
Barrel ageing: Racking after fermentation, into barrels - 80% French oak and 20% in American oak. Matured for 10 months.
Malolactic: 100%
Fining: Egg white
Filtration: Kieselghur & sheet
Stabilisation: 0ºC