Production features:
Up to 20% of whole bunches. Later harvesting than neighbors for maximum phenolic maturity. The pigeage is used under optimal weather conditions, and the remontage — in a difficult year. The aging takes place for 18 months in barrels, where the percentage of new oak varies from 10 to 50. A year later, the wine is poured into other barrels and bottled without pasting and most often without filtration, in March-April.