– How grapes were handled: 100% hand picked.
– Fermentation / Yeast Type / Vessel: Hand sorting of grapes before destemming. Pre-fermentive cold maceration for 6 to 10 days. Alcoholic fermentation in stainless steel tanks for 15 days at 27ºC to 30°C. Post ferment maceration for 2 days. Run off and malolactic fermentation.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 15% aged in French oak barrels for 4 months; 85% in stainless steel tanks.