After destemming, berries are crushed before being placed in tanks. Alcoholic fermentation and maceration in thermo-regulated stainless steel tanks for a period of 1 to 3 weeks with regulated stainless steel tanks for a period of 1 to 3 weeks with temperatures ranging from 23 to 26 degrees depending on the vine. Malolactic fermentation in concrete tanks. Maturation in tanks for 10 months, then aging in bottles for 1 year. No use of wood shavings.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting.
Optimum tasting date and ageing potential
5 years of ageing potential.