The grapes are harvested when ripe and vinified separately in stainless steel thermo-conditioned vats. Maceration, carried out at a temperature not exceeding 26°C, lasts 8-10 days. Malolactic fermentation is completed in early winter. This is followed by a further period of ageing in steel vats (approx. 8 months) and in bottle (at least 4 months).
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