Manual sorting of whole grapes. Cold maceration at 8ºC in new French oak barrels 225 l. Spontaneous alcoholic fermentation. Long post fermetation infusion. Spontaneous malolactic fermentation in new French barrels. Aging and storage in barrels at a controlled temperature and relative humidity.
The wine is aged and stored for 10-12 months in new French oak barrels.
International Wine Challenge Vienna 2012 – Silver Medal