Description
The grapes are destemmed and maceration lasts 10 to 20 days, depending on the progress of fermentation. Fermentations are spontaneous by indigenous yeasts at ambient temperatures ranging from 17°C up to 24°C. Intervention is minimal ; pumping over and punching down of the caps only if needed to aid in fermentation.
The wine is matured for 8 months , 70% in stainless steel, 30% in barrel, of which 10% is new wood.
Reviews
There are no reviews yet.