Aging
On lees 9 months minimum with 12 months bottle aging
Fermentation & Maceration
After a natural settling of the juce, clear juce naturally ferments in stainless steel vats and few « old » oak barrels . Temperature of wine is controled during the alcoholic fermentation. Few months later, malolactic fermentation starts to increase the aromatic potential and the complexity of wines. Then, wines stay on fine lees to july.
Malolactic Fermentation
Yes