Country and Region:
Grape Varieties :
Cold pressing with skins and fist fermentation at a
temperature of 8°C for around 12 hours. Soft second
pressing. Cold decanting and fermentation at a
temperature of 18°‐20°C, period on the lees in stainless steel containers for at least 4 months, successive fining in the bottle.
New for 2018/2019.