in the cellar : Crushing: No
Tanks: Stainless steel, roto
Yeast strain: Oenoferm rouge, Saccharomyces
Fermentation: 25°C down to 5°B
Malolactic: yes
Barrel ageing: staves + 20% barrels
Fining: plantis
Filtration: Kieselguhr FW60/14, FP3/FP1
Stabilisation: Cold -4°C