Additional information
Weight | 2 lbs |
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SOIL | A thick layer of gravel laid down during the Quaternary Period. Predominantly clay |
HARVEST | Hand picking. A first selection of grapes on the vine. Mechanical sorting of the grapes by vibration, followed by hand sorting. |
VINIFICATION | Temperature-controlled tronconical stainless-steel tanks. Vatting period for 18 to 21 days. Microbubbling. Co-inoculation, exogenous yeast and bacterias, in stainless steel tank at 25°C. |
Analysis | VINEYARD AREA AREA IN PRODUCTION AVERAGE AGE OF THE VINES TRAINING METHOD PLANTING DENSITY |
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