Other Information:Yield is around 7 tons /hectare corresponding to around 50 hl. The grapes are harvested by hand in small chest during the coolest hours of the day between September 10 and 15. The grapes were crushed and destemmed while maintaining contact with the must for 3-4 days. Grapes are pressed using a small vertical basket press and the juice is then decanted for about 12 hours. Alcoholic fermentation is made in small size stainless steel tank to allow a good temperature control.Maturation in stainless steel tank for around 6 months and then in bottle for 3 months.