Winemaking: hand-picked harvests in 5 successive and selective pickings, gravity-fed wine press and pressing is completed in a bladder press (this avoids premature oxidation and enhances aroma expression), slow fermentation processes in low capacity stainless steel vats. 50 % of the wine is aged in stainless steel vats for between 18 to 24 months, which preserves the fresh and intense aromas of this terroir. The remaining 50% is aged in 1 year old oak barrels to enhance the wine’s body.