Description
The two varieties are hand harvested at different times and processed analogously; the grapes are selected by hand on a sorting table, crushed and sent to the soft press. Then they are fermented, half in 50 hectoliter wood vats and half in 50 hectoliter steel vats. After macerating for four weeks on the skins, aging continues in the same 50 hectoliter vats, in barriques and in tonneaux.
