The grapes are picked at night in order to avoid oxidation to the maximum extent possible on the polyphenols and the beginning of the aromas.


After the cold maceration for a measured amount of days the fermantation begins and are controlled with special care in the yeats, producing everyday a new crust at the top of the tanks in order to extract fine tanins that give the structure to this grand wine.


After the stabilization the wine goes through a malolatic fermentation inside the French oak barrels where it also finishes its refinement for twelve months exclusively in French oak barrels.


Tasting (pdf)