– How grapes were handled: 100% hand picked
– Fermentation / Yeast Type / Vessel: Hand sorting of the grapes before destemming. Pre-fermentive maceration for 4 days at 8ºC. Alcoholic fermentation in stainless steel tanks for 16 days at 23ºC Run off and malolactic fermentation
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 15% aged in French oak barrels for 5 months; 85% in stainless steel tanks.