– How grapes were handled: Picking is done by hand only, the grapes are de-stemmed and crushed before being transferred into a press where the juice is drained immediately and separated from the skins. The juice is clarified by means of rotation and racked to a fermentation tank.
– Fermentation / Yeast Type / Vessel: Fermentation is done by a few selected yeast strains at different fermentation temperatures. Only two products, namely bentonite and a protein product produced by isolating proteins from potatoes or peas, are used to fine the juice and wine. Filtering was done before bottling.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time:
