Viticulture: Hand-harvested.
Vinification: Gentle destemming and crushing, fermentation in stainless steel vats at controlled temperatures. Macerated for a minimum of 15 days following the completion of alcoholic fermentation. Malolactic fermentation following alcoholic fermentation, in oak barrels.
Aging: Aged for 30 months in large oak barrels.
Vinification: Gentle destemming and crushing, fermentation in stainless steel vats at controlled temperatures. Macerated for a minimum of 15 days following the completion of alcoholic fermentation. Malolactic fermentation following alcoholic fermentation, in oak barrels.
Aging: Aged for 30 months in large oak barrels.
