we are convinced that a good wine is born in the vineyards; thus, we devote time and care to the vines over the course of the year and practice a double-harvest method. The period of harvest in chosen in consideration of the sugar and acidity levels as well as the phenolic maturity. The crushing is done very slowly in order to completely eliminate stems and other unwanted material. The fermentation process is carried out over a week with controlled temperatures, during which period we try to extract as much color as possible. After the fermentation period, the wine rests in French barriques for malolactic fermentation.