Grapes are hand harvested and destemmed. Whole berries were added to the fermentation vats and punch downs and pump-overs are used for gentle extraction. Maceration lasts for 26 days. After maceration 55% of the wine is transferred to concrete tanks, 17% to used French oak barrels, 15% to a clay amphora and 13% to new 500L French oak barrel. The wine is aged during 11 months prior to bottling.
