Harvest took place in late March with an optimal degree of ripeness and a high natural acidity. To achieve its maximum aromatic potential, the grapes where picked mechanically at night, which allows them to be processed at low temperatures.
The grapes were pressed and the juice transferred to temperature-controlled stainless steel tanks where the alcoholic fermentation took place with the help of selected yeasts. Once fermentation was complete, the wine was kept for 6 months in stainless steel tanks, allowing it to evolve and to develop its flavors and textures. No malolactic fermentation, no oak