– How grapes were handled: 100% hand picked
– Fermentation / Yeast Type / Vessel: Hand sorting of grapes before destemming. Cold maceration in the press for 4 hours at a temperature under 8ºC using reductive method. Crushed and then run off for 24 hours at 15°C. Alcoholic fermentation in stainless steel tanks for 15 days at 13ºC to 15°C.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 100% in stainless steel tanks
Soft yellow with green hues. On the nose, delicate asparagus. On the palate, round, soft and with very good acidity. Notes of grapefruit and pear. Excellent finish.
