Harvest: manual in cases in the second half of September
Wine-making and aging: fermentation and maceration for
approximately 20 days, at a controlled temperature of
<28°C. Aged for 6 months in new and used French oak
barriques (Allier) followed by bottle aging.
Alcohol grade: 14,5 % by vol.
Total acidity: 4,89 g/l
Total extract: 31,31 g/l
Bottles produced: 30,000