Whole cluster. Pneumatic press at 1.5 bar. 2 days of clarification at 4°C. Fermented for 2 months over indigenous yeasts. Complete malolactic conversion.
Aging:
Aged for 15 months in old barrels (70%) and sandstone concrete jar (30%).
Bottling:
Coordination with the lunar calendar. No fining, no filtration. Little or no sulfur used (very light dose during bottling).
