Alcoholic fermentation on the skins at room
temperature takes about two days after which the grapes are soft-pressed. Thanks to naturally
occurring yeasts, alcoholic fermentation in the
tonneaux barrels lasts for about two weeks. The new wine
then remains in contact with the lees for a further
two years without experiencing malolactic
fermentation. The evolving wine spends some
time in a terracotta amphora where it can
“breathe” and very slowly recover the small
amounts of oxygen it needs to restore a perfect
balance. After clarification, the wine is bottled and
allowed to age for at least six months.