The grapes from the coolest plots are hand picked and cooled. Crushed and destemmed and then cold soaked for about 5 days. Fermentation is carried out without the addition of commercial yeast at low temperature, between 18 to maximum 22°C. Maceration is very brief, maximum 5 days so as not to extract to much tannins. Malolactic and 5 months of ageing in stainless steel.
