After severe control of the plots and maturity state, the grapes are manually harvested, stemmed, and vatted. The fermentation is accomplished at 28°C and the wine is pumped over several times in order to let the grape variety express its best characteristics. Following the 15 to 20 days of vatting time, the free run wine is separated from the press wine to achieve the malolactic fermentation.
Could be immediately consumed, but will reveal all its potential in 2 or 3 years. Should be opened and left to breathe at least an hour before being served.