Terre Brune

Alcoholic fermentation in stainless steel tanks at controlled temperature, for about 15 days. During this period, pomace maceration enables complete diffusion of the polyphenols contained in the skins into the must. Next, early malolactic fermentation enables the transfer of the wine into barriques already in early December. Maturation in new, fine-grained French oak barriques continues for 16-18 months maximum, at the end of which the wine has acquired complexity, style and longevity. Further development in the bottle for 12 months. Harvesting by hand, starting in late September and ending around mid October.