following harvest, which takes
place strictly in the early hours of the morning,
the grapes are taken to the cold stores, where
they stay for 72 hours at 0° C. Soft pressing and
contact with the skins for about 8 hours
follows. Vinification continues with further
pressing and natural decanting. Fermentation
takes place 30% in 2, 3, 5 year old barrels and
70% in stainless steel tanks. Blending takes
place in January, and the wine is bottled in
March.