Grapes are hand-picked into small crates and pressed in an oxygen-free environment (to preserve the aromatic potential of the berries) and fermentation takes place in French oak barrels (50% new oak) after a cold settling of the juices. Aging 12 months on the lees with bâtonnage in barrels (50% new and 50% used for one previous vintage) made at the Chateau onsite cooperage.
