Single vineyard wine. Grapes were destemmed, crushed and cold soaked for 24 h at 10 °C before pressing and settling. Spontaneous fermentations took place in combination of new and used barrique barrels as well as 15% in stainless steel tank. Wine was aged on gross lees for 6 months in barrels and thereafter for another 3 months in stainless steel tank before being racked, fined, roughly filtered and bottled.
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