Additional information
| Weight | 1 lbs |
|---|---|
| Viniculturee | Harvest took place in late March with an optimal degree of ripeness and a high natural acidity. To achieve its maximum aromatic potential, the grapes where picked mechanically at night, which allows them to be processed at low temperatures. |
| Vinification | The grapes were pressed and the juice transferred to temperature-controlled stainless steel tanks where the alcoholic fermentation took place with the help of selected yeasts. Once fermentation was complete, the wine was kept for 6 months in stainless steel tanks, allowing it to evolve and to develop its flavors and textures. No malolactic fermentation, no oak |
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