"The winemaker goal is to produce elegant and complex wines in the range. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual, putting clusters in small 22kg boxes. In the winery the must is produced using just first press juice. 70% of the wines is aged in small barrels of both American and French oak for 12 months. 100% of the wine goes through malolactic fermentation spontaneously." -Winery