The grapes are handpicked and collected in small crates in early October, once the grapes have fully matured.
Half of the harvest is vinified whole in 50-hl wooden vats (the grapes are left intact without any crushing or destemming) without sulphur for 15 days and then finish fermentation after the still-sweet grapes are pressed. The remaining grapes are destemmed and undergo traditional vinification in 50-hl wooden vats, with a one-month long maceration period. No sulphur is added until malolactic fermentation is complete. The wines are aged in 500-litre 3-year-old casks until the following summer.MoreLess