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Fermentation in French oak barrels from 225 to 500 liters; 10% whole bunches and 90% grape grains. The grapes, manually dumped in the barrels, ferment for 15 days in them, reaching a perfect fruit / wood integration. Low fermentation temperatures for greater extraction of aromatic components. Manual reassembly tasks for gentle and gentle extraction of flavors and tannins. The alcoholic and malolactic fermentation in barrels favors the precipitation of lees and sediments. After the fermentation period, the wine is aged for 24 months in 80% new French oak barrels. Then it is stowed in bottle for 24 months, before its release on the market. This wine was elaborated from 210 micro vinifications of different rows, belonging to different lots and harvested at different times.