in the cellar : Crush/Destem: Yes
Settling: 48 hours at 12°C
Fermentation: 14 days at 16ºC using Vin 13 yeast. 50% barrel fermented in new French oak, the rest in stainless steel tanks.
Malolactic fermentation: 20% of total blend.
Barrel Maturation: 5 months, stirring lees every week.
Bottling: Bentonite fining followed by sterile filtration.
Cork 45x24. Bottle 750 ml Burgundy.