100% de-stemmed. Pneumatic press at 1.8 bar. Fermented over indigenous yeasts for 7-8 days in used barrels. Daily pump-overs. 3-week post fermentation at 30°C. Complete malolactic conversion.
Aging:
Aged for 12 months in old barrels.
Bottling:
Coordination with lunar calendar. No fining, no filtering. Little or no sulfur used (very light dose during bottling).
