PRODUCTION AND AGING
The grapes are 100% hand-harvested during their peak window of fresh maturity.
Alcoholic fermentation takes place at 26°C for 10 days, 100% malolactic.
During alcoholic fermentation wine is punched down manually and there are daily tastings.
Classical winemaking with a total of 20 days of maceration and vinification in wooden vats.
The first aging (oxidative) takes place over the course of 24 months in French oak barrels and the second aging (reductive) is in-bottle for 18 months.
PAIRING AND SERVING NOTES
Recommended serving temperature: 16ºC