Winemaking: The whole bunches are directly pressed upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. After the completion of malolactic fermentation, the wine is racked and transferred back to stainless-steel tanks for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 3 months in stainless steel tanks. Bottled without fining or filtration.