8 months in 30 hL wooden vats, followed by 6 months in bottle before release.
Vinification
Fermentation takes place in temperature-controlled stainless steel truncated-cone
tanks (25–28°C), with punch-downs and délestage techniques integrated with
pump-overs. Fermentation and maceration last 7–10 days. Micro-oxygenation
occurs between the end of alcoholic fermentation and the start of malolactic
fermentation, which is carried out in 30 hL wooden vats.