Early warm weather in Spring in the Pyrenees allowed for an extended growing season which was ideal for fully ripening red grapes.
Harvested and crushed, the grapes were loaded into open-top fermenters. Inoculated and
hand plunged, the fermentation was undertaken in tank before being pressed to
French oak barrels where malolactic fermentation occurred. The wine was matured
in these barrels for 14 months before bottling.
