The grapes are selected by hand. Most are cold macerated for 18 hours and then gently pressed for 3 hours. The wine ferments in stainless steel vats and then 100% of the mixture goes into a 5000lt foudre guard for 6 months. No addition of acids or clarification products.
You can drink it young or leave it age up to 10-12 years.
About 50 percent is fermented with natural yeast in used French oak barrels of 500 liters, where it stays for another 7 months. The other half of the wine is fermented in stainless steel.
This pink variety has a thick skin which produces more full-bodied and aromatic wines than Sauvignon Blanc.