As soon as grapes reach the optimum levels of maturity, grapes are picked manually and, in our wine cellar, separated from their stems. Separation from stems is followed by a traditional maceration process (by manually pushing down a cap) which lasts for about 10 days in open baths. Maturation on fine yeasts in inox stainless steel containers lasts for 10 months. For a period of another 6 months, wine matures in large oakwood barrels. After that, wine is provided with a period of time for stabilisation and clarification purposes. It is bottled within 18 to 24 months following harvest.
