Grapes crushed. No pre-fermentive maceration. Natural yeast. Fermentation starts in stainless steel (temp of 16-18C) and then barriques for 10-20 days depending on the vintage. Elevage - In f�ts of 1 and 2 years old for 14 months with no racking. No malolactics. Kieselguhr filtation. Bottled once per vintage/year. 10,000 bottles.