Vinification:

• After sorting, the grape bunches are destemmed, crushed and put into the tanks.
• Temperature controlled maceration for about one month with daily pumping over and punching down of the cap, followed by pneumatic pressing with separation of the free-run juice from the press juice.
• The malolactic fermentation occurs soon after the completion of alcoholic fermentation.
• Aging occurs in vats for a period of 8 months, with wines from the different vineyard parcels and different grape varieties kept separate.
• Blending does not occur until after the aging period.