WINEMAKING:
Cooling of the grapes to 7°C (44.6°F) for 24 hours
Cluster selection and destemming
Pre-fermentative maceration at 10°C (50°F) for 48 hours
Fermentation takes place in small stainless steel tanks at controlled temperatures under 25°C (77°F)
Maceration for 13 days
Spontaneous malolactic fermentation
Stabilization by cold, mild filtration prior to bottling
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