Description
Production Techniques: 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. 25 days. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling 24 months after harvesting. The wine is put on the market 4 months after maturing in the bottle.