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The two grape varieties used are vinified separately at 28. Only the best clusters pass the sorting process on the selection table, which means that only the choicest fruit reaches the fermentation tanks. Then fermentation will last 10 days and 15 days after fermentation we macerate the wines in reductive conditions, closed pump overs and punch the cap. The ageing of the final cupage of 2016 vintage lasted 14 months in new French oak barriques.