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Pressed from whole bunches and then fermented 100% in 500-liter French oak for 13-20 days. Maximum temperature 28°-30°C. Maceration 15 - 30 days. Wild yeasts. Complete malolactic fermentation. Aging: 12-18 months in French oak barrels. Barrels of 1, 2 and 3 years.
Pressed from whole bunches and then fermented 100% in 500-liter French oak for 13-20 days. Maximum temperature 28°-30°C. Maceration 15 - 30 days. Wild yeasts. Complete malolactic fermentation. Aging: 12-18 months in French oak barrels. Barrels of 1, 2 and 3 years.
