Aging
4 months ageing in French and American oak casks.
Fermentation & Maceration
Skin maceration at low temperature (between 10 and 15 degrees celsius) to gradually extract the aromas from the grapes. then, the must is gently pressed with a pneumatic press to preserve the purity of the juice. alcoholic fermentation takes place in stainless steel tanks, maintained between 15 and 18 degrees celsius, thus preserving the fruity aromas of the wine through slow and controlled fermentation.