Vinification: the fermentation is
traditional: medium-long (15 days) in
stainless steel vats with a floating
cap at a controlled temperature
(30-31° C). The must then stays in
contact with the skins for further 15
days to optimize the extraction of
the polyphenolic substances and
help start the subsequent malolactic fermentation.
Ageing: one year in barriques from
Allier and one year in oak casks still
from Allier (2000 lt). After a soft
clarification, the wine is bottled for
a further period of maturation in
the bottle, the lenght depends from
the characteristics of the vintages,
but never less than 12 months.
Shelf-life: The wine will reach its
peak 6-8 years after the harvest,
but its life can vary considerably
depending on the vintage.