Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.

低温浸泡，茎类酵母进行酒精发酵，在桶中置27天进行微观氧化和宏观的乳和发酵。在法国橡木桶中陈酿12个月。