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(1) (1) (1) (1) (1) 4-5 months in contact with the fine lees in amphora. (1) 6 months in 550 L tonneaux. (1) 6 months in chestnut barrels. (1) 6 months in fiberglass (1) 6 months in fiberglass (1) 8 months in steel and concrete. (1) 8 months in used pieces. (1) 8 months in used pieces. (1) 8 months of which 4 months on the fine lees in used barriques and 4 months in concrete eggs. (1) 8 months of which 4 months on the fine lees in used barriques and 4 months in concrete eggs. (1) 8 months with skins in terracotta amphorae and acacia and chestnut barrels (1) 9 months in used Slavonian oak tonneaux (1) 10 months in concrete vats (1) 11 months in exhausted tonneaux and 3 months in bottle (1) 12 in oak barrels. (1) 12 months in 60 hl Slavonian oak barrels. (1) 12 months in 500-litre third-passage tonneaux (1) 12 months in 500l French oak tonneaux of fourth/fifth passage (1) 12 months in barrique and steel. (1) 12 months in clay barrels and amphorae. (1) 12 months in concrete or wooden barrels. (1) 12 months in concrete tanks (1) 12 months in old tonneaux, 12 months in 50hl barrels (1) 12 months in used barrels from Mercurey (1) 12 months of maturation on the lees. (1) 12 months on the lees (1) 14 months in stoneware amphorae. (1) 16 months on the lees (1) 18 months in barriques, then 1 year in bottle (1) 18 months in ceramic and 12 months in bottle. (1) 18 months of aging in 12.5 and 30 hl oak barrels (1) 18 months on the lees (1) 18 months on the lees (1) 18 months on the lees in the bottle (1) 20 months in wood, concrete and steel (1) 20 months in wood, concrete and steel (1) 20 months on the lees. (1) 20 months on the lees. (1) 20 months on the lees in the bottle (1) 23 months in concrete and Slavonian oak barrels (1) 24 months in 600-liter barrels (1) 24 months on the lees. (1) 30 months aged in 500L tonneaux and large oak casks (25–34 hl), followed by 8 months of bottle aging. (1) 36 months on the lees in the bottle (1) 40 months on the lees (1) 40 months on the lees (1) 40 months on the lees (1) 50 months on the lees (1) 50% in 600l tonneaux and 50% in stainless steel for 12-18 months. (1) 60 months on the lees (1) Aging in Amphora (35) Aging in Barrels (255) Aging in Barrels and barriques (4) Aging in Barrique (115) Aging in Cement (96) Aging in Damigiana (3) Aging in Fiberglass tank (4) Aging in steel (341) Aging partly in steel and partly in used oak barriques. (1) At least 10 months on the lees in the bottle (1) At least 12 months in tonneaux (1) At least 15 months on the lees, 3 of which at sea. (1) At least 20 months on the lees (1) At least 24 months on the lees (1) At least 36 months on the lees. (1) At least 62 months on the lees (1) For 95% in concrete and the remaining part in bar- rique of three passes for about 7 months. (1) In 20/35 hl Slavonian oak barrels. (1) In 50 hl Slavonian oak barrels for 6 months (1) In 50 hl Slavonian oak barrels for 6 months (1) In 50 hl Slavonian oak barrels for 6 months (1) In 60/70 hl Slavonian oak barrels for approximately 11 months. (1) In French oak barrels for 12 months (1) In concrete or fiberglass for 6 months. (1) In concrete tanks for 12 months, followed by a minimum of 24 months in the bottle. (1) In large wooden and terracotta barrels and blended before bottling. (1) In steel and 6 months in tonneau (1) On fine lees in demi-muids for 12 months, (1) On the fine lees in used oak barrels for 12 months. (1) Partly in steel and partly in oak barrels. (1) Partly in steel and partly in oak barrels. (1) Refermentation in autoclave (1) Refermentation in autoclave (1) Refermentation in autoclave (1) Refermentation in autoclave. (1) Refermentation in autoclave. (1) Refermentation in autoclaves according to the Charmat method (1) Refermentation in autoclaves according to the Charmat method (1) Refermentation in the autoclave (1) Refermentation in the bottle (144) Spontaneous refermentation in autoclave (1) Steel and large barrel (1) clayver stoneware (1)