Description
Hand harvested in small crates with initial sorting in the vineyard. Grapes hand-picked from clusters of 15% of the harvest with E1-type mechanical destemming for the remainder. Casked in wooden vats without crushing. Cold maceration prior to fermentation. Concentric hand-plunging. Aged in new French-oak barrels for 70% of the volume for 18 months on lees with regular stirring.