Manual harvest, selection, destemming and grinding. Pre-fermentation maceration at low temperature for 6 days. Delicate and slow fermentation between 18 to 25C with selected yeasts for 12 to 15 days. Post maceration for 8 days. Devat for subsequent aging in American and French oak for 8 months. To finish, a blend is made with wines of the same variety obtained from different plots until the desired style, complexity and desired profile is achieved.
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