The fully ripe grapes were harvested by hand at the end of September. The grapes were left on the mash for 12 hours to optimize the balance. After pressing, the must was fermented with the grapes' own yeasts in traditional barrels (1200l) made from local oak. Afterwards the wine was stored on the full yeast until filling end of July.full of quartzite power! Our "flagship" stands for vibrant energy and powerful fruit and exactly reflects its warm, very sunny location.