Malkoa Private Collection

The harvesting is done manually and the bunches are transported in crates of only 7 kg to the winery. Once there, they go into a cooled room after which a second selection takes place. After a careful destemming, where the grapes remain intact, pressing takes place, followed by cold maceration at 5 to 6 °C for 6 to 8 hours. After cold stabilization, a second pressing follows. This is followed by another cold stabilization and débourbage, processes that also take place under refrigeration. Fermentation takes place in a mix of 500 and 1,000 liter stainless steel tanks and occurs at 17-18 °C. The 24-month maturation takes place in concrete egg-shaped tanks. Due to minimal temperature differences that occur, the wine is constantly in motion, and this keeps the juice in contact with the yeasts and lees for a long time. After this, the wine matures for another 4 months in oak barrels of 400 and 600 liters. Finally, the wine rests for another 24 months in bottles in the cellars of the estate.