The fruit is hand-harvested at low yields of just 50 Hl per
hectare. Fermentation occurs in stainless steel for 8-10 days at 26-28 degrees
Celsius maximum to preserve the fresh fruit and floral aromas. Maturation occurs
in a mixture of small and medium sized French oak barrels for 8 - 12 months.
A rather particular and challenging vintage, with
significantly lower yields correlating to exceptional quality. The fluctuating
climate ran from spring frosts and hail, to a warm, dry summer and subsequent
early harvest. Luckily the trend in autumn was also dry meaning the low but
healthy yields could be harvest early and at the optimal time. The skins were
thick and healthy which permitted long macerations and will lead to balanced,
complex and structured wines with great colour and generosity. Whilst it is
still early, everything is pointing to a great vintage.