Grapes are hand-harvested using 10kg cases once they have reached optimal maturity and kept refrigerated overnight at 5-10° C.
The day after the grapes are de-stemmed and softly pressed in order to avoid the extraction of unwanted compounds.
The resulting must is then decanted into stainless-steel tanks where the wine is clarified in order to remove all the sediments and then fermented at controlled temperature of 15-17° C.
After the fermentation the wine is kept on yeast lees for about 60 days, then it is decanted and bottled thereafter.
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