Harvest: Handpicking during the second half of March in 500kg bins.
Reception: Destemming.
Maceration: Cold maceration for 48 hours at 10 Celsius.
Fermentation: Fermentation on selected yeast for 10 days at controlled temperature (25-27 Celsius) with daily pumping. Part of the wine (50%) was stored in American oak barrels for 4 months. Coupage.
Filtering.
Cold bottling.
Ageing: In bottles for at least 9 months.
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