Vines are hand-harvested during the night in 10 kg cases. Before grapes enter the winery they are classified using a sorting table. Grapes are de-stemmed and crushed to obtain maximum extraction. Must remains in contact with skin before fermentation begins for 6 hours at very low temperatures. Wine is then bled-off / saigned to another tank and fermented without skin contact.
Fresh, versatile and elegant.
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