VINIFICATION
The harvest takes place during the first half of September.
The vines grow in medium mixed clayey and calcareous
soils at 450/500 metres above sea level. The vinification of
the grapes is in stainless steel with 15 days of skin contact at
a controlled temperature of 25-28°C (77-82.4°F). The
malolactic fermentation is carried out in stainless steel tanks.
Alcohol 14.50% Vol.
MATURATION
Brief ageing period in second-passage French Allier and
Tronçais barriques, followed by a further ageing of 2-4
months in the bottle.
