Alcohol by volume:
The grapes are harvested in the last ten days of September. The finest and healthiest bunches are placed in trays, taking the utmost care not to damage the grapes. They are then moved to dedicated dry and well-ventilated fruit stores where they are left to wither during the autumn, losing up to 35% of their weight. De-stalking and gentle pressing in November. Maceration lasting approx. 20 days during which time manual punching down and pumping over is carried out. Fermentation temperature: 18-20°C. After being drawn off, the wine is transferred into casks where it is left to mature for around 18 months, after which it undergoes further ageing in the bottle.