The grapes were fermented in traditional stainless steel vats for 7 to 10 days at temperatures between 20° and 22° C. The wine is taken into 500 litre French oak barrels, where the malolactic fermentation takes place. The whole wine ages for 15 months in barrels.
I feel an eternal love for this land I was born into, so I want to pay tribute to it by creating wines that respect their origin, preserve their soul and conserve their essence. Authentic and honest wines but at the same time elegant and delicate. I want them to express the enormous pride in the heritage that has been passed down to me and that they stand out for their naturalness and authenticity. That is my hallmark!