(From 2011 Vintage) Manual harvesting is delivered in 40 kg crate , then sorted on table and de-stemmed . The tanks are equipped with automatic punching down . The maceration lasts about 30 days at controlled temperature. Pumping over and punching down are made based on daily tastings . The drop and press juice are assembled racking . Maturing 50% in barrels and 50% in stainless steel tanks for 11 months. Assembly in September and aging in stainless steel tanks for 11 months. Bottled in September 2013.