Aging
Aged in vats and barrels for 12 months before bottling.
Fermentation & Maceration
Maceration time varies according to grape variety: 3 weeks for Grenache, 4 weeks for Syrah, for optimal extraction of aromas and fruit, with temperature control between 28 and 30°C.
Malolactic Fermentation
The wine is racked off and undergoes malolactic fermentation.