In the cellar, the wine is fermented in French oak barrels, of which only 20% is new wood and 80% in older barrels. Predominantly bigger barrels are used as well as Foudres. The wine is left on the gross lees for 8 months, where bâtonnage takes place once a month in the beginning and later is applied less frequently. The wine remains in the barrel for 12 months before being bottled. 12 months in French oak barrels, 20% new. Alc: 13.5%, RS: 2.5, TA: 6.5, pH: 3.2
