Selection of the grape in the vineyard and in the selection table at the reception of the harvest. 100% hand-destemmed grapes and lightly trodden in open French oak barrels. The alcoholic fermentation took place directly inside the barrels which were closed and rolled horizontally 2 to 3 times a day to result in a very smooth extraction. Once this fermentation was finished, the wine was separated from the skins and malolactic fermentation and aging took place in 225L French oak barrels. 50% new barrels. Aged in barrels for 12 months and a minimum of 12 months in the bottle before going on the market.