Production
Traditional elaboration, 100% destemmed. Pre-fermentative maceration during 5 days at 6�C (42.8� F) with very light pump-overs and a light aeration. Alcoholic fermentation: between 8 to 10 days. Temperature controlled between 29 and 31� with 2 or 3 daily pump-overs during the first phase and a daily pump-over at the end. Post-fermentative maceration: 3 weeks. Directly barreled in new French oak Bordelaise barrels where will take place the malolactic fermentation and where will stay on its fine lees during the first 4 months. Aged for 18 months in new Bordeaux barrels of French oak as of November 2003. Rackings every four months. Bottled: December 2005.
