Vinification Method: Grapes are hand harvested, destemmed and fermented spontaneously in open topped oak vats with no refrigeration for about four days on the skins. After that time the grapes are pressed and transferred to stainless steel tanks and kept at cellar temperature for four more days. The wine is then transferred to 2500-liter barrels for elevage for about 40 months. Batonnage is performed only if there is some reduction present.