– How grapes were handled: By hand, in cases of 15 Kg during the month of March
– Fermentation / Yeast Type / Vessel: Bunches sorted with a conveyor belt and destemmed. Traditional, cold pre-fermentation during 4 days, spontaneous alcoholic fermentation at controlled temperatures of between 26 o C and 28 o C. Maceration time: 28 days. 100% Malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 20% of the wine was aged in French oak barrels for 9 months.