Vinification and Ageing

The grapes are hand-harvested with great emphasis on careful sorting on the vines.
The bunches are brought to the cellar in small crates that prevent any damaging of the fruit.

The vinification is carried out in temperature-controlled oak vats. The vatting period is 4 to 5 weeks depending on the vintage.

The malo-lactic fermentation is done in new oak barrels.

The wine is then aged for 20 months in Ausone’s limestone rock caves.