Fermentation of 10 days at 22 ° c with llevaduras own Farm. Maceration of 15 to 30 days with two pumping over daily. Not used press.
Boots new oak French d'allier, Tronçais, and Nevers of 300 litres for twelve months. Subsequent aging in bottle in the cellar for a minimum of twelve months. Natural cork stopper in the country.