Manual harvest and selection of the bunches in the winery.
. 2 hours pre-fermentative maceration between 5 and 8°C.
. Alcoholic fermentation, 50% in stainless steel tanks and 50% in French oak barrels.
. 50% of that wine goes through spontaneous malolactic fermentation in barrels; 50% does not.
. 50% oak aging in French new oak barrels for nine months.
. Total acidity: 5,6 g/l (tartaric acidity).
. Ph: 3,4
. Sugar: 1,8 g/l