Maceration without stalks is performed at a controlled temperature of 28°C for 10-12 days. Malolactic fermentation occurs in steel vats. Maturation of at least 15 months follows, managed partly in oak casks and partly in new, first-passage tonneaux. The wine is blended in stainless steel vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 12 months.
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