Vinification: Selection of the grapes on the plant with manual harvesting in small baskets. Destemming of the grapes taking care not to break the integrity of the berries. Spontaneous alcoholic fermentation in stainless steel at a controlled temperature around 25 ° / 28 ° C. Macerations lasted about 12-14 days for Cabernet Sauvignon, 2/3 pumpovers per day during alcoholic fermentation allowed for the obtaining of elegant musts, with great structure and aroma. The spontaneous malolactic fermentation was then completed, completed at the end of November.
Aging: the wine was then placed in French oak barriques (one third new and the second and third passage testante), for an aging period of 18 months. The assembly of the mass was carried out at the end of November, that is 5 months before bottling where it is refined in glass before being marketed.