Description

The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. The grapes will be placed directly into a pneumatic press and will be lightly pressed and the must transferred to a vertical stainless steel tank to then undergo a fermentation in a temperature controlled environment at 18°C. Into steel tanks takes place malo-lactic fermentation, and then start the refining period, which is 6 month into steel tanks. At the end of the spring the wine will then be blended and bottled to be ready for the market in the middle of the summer.