Description
All our grapes are submitted to a second rigorous sorting & only the clean, healthy grapes are allowed in tank since we do not add any sulfites to the wine until after malolactic fermentation.
The grapes are allowed to soak (cold maceration) for 4 days until the cooling is turned off and natural fermentation starts. Only specific components are inoculated to enhance fruit expression over complexity. Fermentation typically takes 7-10 days at temperatures of 25-28°C. Regular pumpovers & sprayovers ensure full extraction & temperature control.
After alcoholic fermentation the wine is left on the skins for 2-3 weeks, during which the secondary (malolactic) fermentation takes place. The wine is then gently pressed and gravity- fed into small French oak barriques (225L) to mature for 17-23 months to allow the tannins to soften & the wine’s components to integrate.






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