Harvest method: By hand, early in the morning.
Avarage yield per hectare: 250 kgr / 0.1 hec, due to drought
Vinification: Destemming of the grapes without crushing. Vertical vinification: capitalizing on the gravity, transfer of the berries and must without pumps. Pre-fermentation cold socking for the enrichment of the wine by the aromas contained in the grape skin. Without press (only free-run juice), the “crest” of the must flows to the racking tank. Controlled fermentation follows without the addition of yeasts at a temperature between 15-17°C.
Maturation: Before it is fully fermented, it is transferred to new, oak, french barrels and it matures for 10-15 months in the winery’s cellar, 11 metres below earth, in a thick layer of pumice, in controlled, invariable temperature and humidity.
