After pressing, the must (juice) is taken to a stainless steel tank for settling. It is a natural settling by gravity (no enzyme added). It lasts between 12 and 24 hours. Then comes the alcoholic fermentation and the malolactic fermentation which are made with temperature control. Aging lasts between 6 to 12 months in stainless steel tank, 20% of which in barrels.
– Producers notes