The grapes from each plot are fermented in separate five-ton, temperature-controlled, stainless steel fermentation tanks in order to preserve the identity of the terroir.
Upon completion of alcoholic fermentation, the wines are tasted before being drawn off to the fine wine tanks. The free run juice and the pomace are separated and the pomace is pressed independently in order to extract the “press wine” separately.
A second fermentation phase, called malolactic fermentation, takes place in tank before the wine is transferred into barrels.
The ageing phase commences in the cellar and takes 20 months during which the cellar master racks the wines regularly in order to clarify them naturally. No fining agents are used so the wines remain vegan.
While ageing, several tastings from each barrel are carried out. Blending takes place after the individual wines have aged in barrel for a little over twelve months and have started to show their development.
The blends are then returned to barrel for around eight months allowing them to integrate into a wine with its own unique characteristics.