Vinification
Pre-fermenting maceration at 4°C during 6 to 10 days under inert gaz. Slow fermentation below 26°C with 2 to 3 daily gravity offloading. Maceration into 15 to 28 days marc at 28°C. Vatting period lasts 27 to 45 days.
Aging
Early final assembly in January. Ageing is done half in barrels during 9 months, half in thermoregulated vats.