All grapes underwent a cold soak for 5 days at 10ºC with 1 punch down per
day to keep the cap wet. 60% of the grapes fermented in stainless steel tank
with floating lid (carbonic maceration). The must was heated to 18ºC and
inoculated with burgundy yeast. Then, the wine was fermented in open tanks
at 24-28ºC, with punch downs 3 times a day. Post fermentation run 5 days
with punched down once a day.