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The harvest took place under perfect weather conditions on August 25. After a rigorous selection of grapes and total destemming, there follows a light pressing of the grapes with must separation by potentiometry and continued static decantation period. The must fermentation in stainless steel vats at controlled temperature (14-16˚C) takes place over almost a month.
At the end of the alcoholic fermentation the wine is aged in stainless steel tanks "sur les lies", for a period of 4 months during which batonnages were carried out every 15 days.
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