– How grapes were handled: 100% hand picked
– Fermentation / Yeast Type / Vessel: Hand sorting of the grapes before destemming. Pre-fermentive maceration for 12 days at 6ºC. Alcoholic fermentation in stainless steel tanks for 23 days at 22ºC to 23°C. Run off and malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 70% in French oak barrels for 4 months: 30% in stainless steel tanks