Description
Grapes are destemmed and transferred to stainless steel tank for 1 week of cold maceration pre-fermentation. The fermentation is boosted by selected yeast, 2 or 3 pump-over per day, after fermentation the skin is kept in contact with wine for 40 days before separation. The Malolactic fermentation & aging take place in stainless steel tanks. The wine is clarified and filtered before bottling.
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