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Grapes are collected when fully ripe in order to maximise the aromatic characteristics of the grape. The grape harvest generally takes place in the 2nd half of August. Bunches are harvested manually and once they reach the wine cellar, the fermentation process starts and lasts for 20 days with the skins in stainless steel tanks. The wine is stored in tank for a short period before racking. The wine is then transferred to barriques and tonneau (30hl oak barrels) for 12 months ageing. The wine is then bottled and stored for 1 to 2 months before release.