Aging
228L oak barrels used between 1 to 4 times , 40% new oak barrels. Maturing for 12 to 15 months in oak barrels during which natural malolactic fermentation takes place.
Fermentation & Maceration
Traditional vinification, after a severe sorting, the grapes are cooled in stainless steel vats for 5 to 7 days to reveal fruity aromas. Long fermentation in thermo-regulated stainless steel vats during which pigeages and pumping over are performed.
Malolactic Fermentation
Yes