The proper management of fermentation, which lasted between 15 and 20 days, and the following racking that occurred inside the new French oak barrels, assured the production of well-structured wines with an elegant aromatic component. The wines aged in barriques for 18 months, during which the wine was left in contact with fine lees for the first 10 months. The lees were kept active by frequent batonnage (or stirring) and macro-oxygenation. The 18,000 bottles that were produced are those that best represent
this new course.
Bottling took place in a single occasion during the first few days of June 2009.