about the harvest: Medium, small canopy - green drop of bunches not fully covered four weeks before harvest. Hand picked in the early morning, full ripe grapes and soft handling.
in the cellar : Vinification: Open fermentation for 10 days, basket pressed - into barrels, on the lees for 6 months.
Wood ageing: 12 months in French oak for 225 litre barrels, 1st, 2nd and 3rd fill.
Malolactic fermentation: Malolacatic fermentation took place on the lees in 225 litre barrels.
Production: 8490 bottles