Hand picked selected grapes, berries fermented in open vats after gentle destemming, regular manual cap punchdown, ambient temperature control, spontaneous wild yeast fermentation with prepared pied de cuve starter from the same vineyard, 15-20 days fermentation with maceration, gentle pressing and immediate transfer to neutral oak barrels with as much yeast sediment as possible, natural malolactic completed, winemaking aimed to obtain natural spontaneous microbial stability: clean healthy grapes, good acidity and fruit freshness at harvest, avoiding high alcohol and difficult fermentation. No S02 additions.
