Skin maceration at low temperature (10-12°C) for 48 hours
Fermentation in stainless steel tank at ± 22°C for ± 12 days
Malolactic fermentation in the tank
Maturation: 10 months in 300Lt oak.
Barrels: 95% French oak (50% new and 50% second and third fill) and 5% American oak (all new)
Ageing: 4 months in the bottle before release