in the cellar : The grapes are handled ( VERY ) gently in the winery . We use between 20 and 40% whole bunch and cold soak for 5 days before natural fermentation starts. Pigeage takes place once, sometimes twice per day and we aim to have to wine on the skins for at least 20 days.
After a gentle pressing the wine settles, goes to older oak barrels for 11 months before bottling. Malolactic fermentation happens naturally in barrel. Racking occurs three times in the wine`s life, which enables us not to filter, resulting in complex concentrated flavours.