The combination between traditional winemaking and new technology allow the grapes to expand their whole potential in the wine. Within 20 days the handpicked grapes ferment spontaneously without additional yeast. After malolactic fermentation and clarification the wine matures in the bottle for 18 months, without any oxygen. We decided not to let it mature in oak barrel. The maduration in the bottle allows the enzymatic process, but this is slow because of minimal oxidation process. This helps to guard the intensity of black fruit and the spicy character. The adequate cellar temperature is a requirement. Two years after harvest the wine is launched.
