Description
Production Technique: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 20 days. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 18 to 20 months after harvesting. The wine is put on the market 4 months after bottling.