Castellum 2016

The work begins in the vineyard with meticulous work to obtain healthy, well-exposed foliage. The grapes must have an optimum level of ripeness. A parcel selection is carried out and the harvest is manual with destemming and sorting of the berries.

Vinification is traditional. The grapes are destemmed and then a long fermentation is carried out (at a temperature of 26°C in temperature-controlled vats) to promote the expression of the fruit. The pressing takes place by taking care to separate the presses, then the wines are racked in order to eliminate the coarsest lees before the malolactic fermentation. Following this, the wines are racked again and then aged in French oak barrels.