Vinification starts with maceration and fermentation in cement tanks for a short period of time (8-10 days), followed by a few days of cold maceration. Fermentation temperatures are kept low and punch-downs and pump-overs are limited, before a short period of aging in French oak barrels.
Length/Type of Aging:
Aged 12-15 months in French oak barrels.
Saturday, March 1, 2014
Monday, September 1, 2014
The number of cases produced is an estimate and variable for each vintage.