Thermo regulated stainless steel and wooden vats. Punching of the cap, pumping over, 3 weeks maceration.
Malolactic fermentation in oak barrels. Ageing varies with each vintage, from 18 to 30
months in 100% new oak barrels.
The final blending also varies according the each vintage, result of the rigorous selection by our own technical team, helped in this task by Jean Philippe Fort from the Rolland team.