IT'S ALL IN THE DETAILS

Grapes are picked by hand, placed into small lug boxes and transported to the cellar in a cool truck. In the cellar, the whole berries are manually double sorted and then gravity fed into fermentors. Each batch is cold soaked for a few days and then slowly brought up in temperature. Malolactic fermentation occurred naturally in the barrel.The wines were aged for 18 to 24 months in 225 L new French oak barrels, bottled unfiltered and bottle aged for a year.