The hand-picked grapes are de-stemmed and softly pressed before being sent in roto-fermenters vertical. In the tanks, the must is stirred by the blades so as to obtain the maximum extraction in addition to the separation of kernels responsible for the aggressive tannins. The must is fermented by natural yeasts present on the grape skin, by controlling the temperature and oxygen level inside the tank. The wine rests for 6 months in Slavonian oak and then in bottle for three months.


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