Grapes are destemmed and cold macerated for 24 hours. After pressing the must
is allowed to cold settle for another 24 hours before transferring to 500 litre
barrels for fermentation with natural yeasts. The wine spends a year maturing in
the same barrels. The wine isn’t topped up during this time allowing a flor to
form on the wine for the last few months of the maturation. The wine is lightly
fined with Bentonite and is bottled without filtration.