– How grapes were handled: Harvested plot by plot, by hand, followed by destemming, sorting by hand on a vibrating table and finally crushed by two soft silicone rolls
– Fermentation / Yeast Type / Vessel: Vinification plot by plot, varietal by varietal, in cement vats controlled by a thermoregulation system to keep monitored temperatures during the fermentation process. Natural and/or added yeast for fine wines if necessary
– Fermentation Management: Classic pumping over with a special pump limiting shocks. Also pumping over with nitrogen or carbonic gas.
– Reasons for this choice: For mastering the right and fine extraction colour and tannins to each vat and varietal.
– Ageing – barrels / size / time: Bordeaux barrels (225lt) 40% new oak, 90% French oak, 4 barrel makers, ageing for 12 months with 4 rackings. The first 4 months the wine is aged with glass tops to improve tannins and oak integration.