Short maceration on the skins, followed by a soft pressing of partly whole bunches, partly destemmed grapes, followed by racking off of the must. Fermentation took place with the use of pied de cuve. The wine ferments in stainless steel tanks and ages on f
Short maceration on the skins, followed by a soft pressing of
partly whole bunches, partly destemmed grapes, followed by racking off of the
must. Fermentation took place with the use of pied de cuve. The wine ferments in stainless steel tanks and ages on fine lees for 3
months.
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