(2013 Vintage) The grapes were hand-picked and sorted a first time in the vineyard before being brought to the winery in 40 kg crates. They were then table-sorted before being completely destemmed. A belt was used to transfer the grapes into the tanks. Daily punching of the cap and pumping over of the must. Fermentation lasted 30 days. A belt was used for devatting. The grapes were gently pressed using a pneumatic press. Ageing: 60% in barrels and 40% in stainless steel tanks for 11 months. Then the wine has been blended for another 11 months ageing 100% in tanks. Bottled in September 2012.