The grapes are harvested in small cases and entirely destemmed and crushed. As usual fermentations are made with natural yeasts with the highest care to the maceration time. After the natural malolactic fermentation the wine goes in barriques, one third new oak. It ages for about 18 months then it is bottled and after one year it’s ready for being sold.
The soil is rich in clay and stones that allows a gradual ripening. This is rare and significant, especially for Merlot grapes. The character of the wine is mediterrenean but very balanced.
