Description
PRODUCTION TECHNIQUES: Mechanical harvesting starting around mid September. Pressing and de-stemming. Short cold maceration in small steel tanks at a controlled temperature for 26 hours. Fermentation temperatures range between 28/30°C. Maceration lasts for 15/20 days. Racking at the and of maceration. Malolactic fermentation in steel. The ageing is 12 months in repeatedly used French oak barriques and 3 months in the bottle.