Description
Hand harvesting. Double sorting, first in the vineyard and then in the cellar sorting table. De-stemming. Alcoholic fermentation controlled at 28 ºC in 15.000 liters stainless steel vats for about 3 weeks. Daily pumping over process.Malolactic fermentation in stainless steel vats. Aged in oak barrels. Fining, stabilisation and racking.
Bottling and aged in bottle.
Reviews
There are no reviews yet.