This wine is the result of two different methods of wine making put together.
The first method consists of a ten day maceration and a fifteen day vatting. During the maceration, we pump-over and punch down once a day. During the vatting, we pump over once a day to keep the grape pomace moist.
The second method consists of a ten day maceration and a ten day vatting. During the maceration we punch down and during the vatting we alternate between punch downs and pump-overs.
The malolactic fermentation takes place in barrels.
The wine is aged in barrels for approximately twelve months.
Once the final assemblage is done, vatting takes place to obtain a perfect balance before bottling.
Drink decanted today or within ten years.