Ageing
Malo-lactic fermentation takes place in new barrels with rotary stirring
of the lees. Racking is then carried out to enable the wine to be aged
traditionally for 14 to 16 months in a ageing cellar housing 300 barrels.
Malo-lactic fermentation takes place in new barrels with rotary stirring
of the lees. Racking is then carried out to enable the wine to be aged
traditionally for 14 to 16 months in a ageing cellar housing 300 barrels.