The grapes harvested manually in 150 kg crates are crushed and destemmed, then ferment in stainless steel tanks where the temperature does not exceed 25 degrees. The grapes macerated for the time necessary to give the wine the desired body and structure. After malolactic fermentation in vats, 20% of the wine rests in French oak barrels for 12 months, while the rest is kept in stainless steel vats. The wine is bottled 18 months later.
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