My harvest starts in early March. Grapes are crushed immediately to preserve the optimal aromas. A pre-fermentation maceration is performed at 12ºC during 48 hours. Then fermentation takes place between 23ºC and 26 ºC, during 9 days, with the addition of selected yeasts. 30% of this blend is oak aged for 3 months, half in French oak and half in American oak.
