The grapes are harvested in the early morning so they can be kept cool. They grapes are pressed at their arrival in the winery and then stay in tank for only 24 hours they are then transferred to the oak barrels, so they are in oak 2 days after harvest. The wine goes through both malolactic and alcoholic fermentation in oak. Yeast is naturally occurring and not added. 1/3 of new oak is used. Depending on the vintage the wine stays 10-14 months in oak.
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