Half of the grapes undergo a traditional vinification, and the other half, a hot pre fermentation maceration: the grapes are heated up to 80°C, then they are placed in the vats where the warm maceration continues for 8 to 12 hours. The wine is pumped over, pressed and filtered, and a 20°C vinification takes place. An ingenious blend of both methods. Soil composition is clay-limestone.
