The grapes are totally destemmed before being transferred into vats. The fermentation process, which is yeast free, is controlled at a temperature of 28°C. Juice extraction is enhanced by re-circulating the lees manually from the bottom of the vats twice daily. Maceration lasts some 2-3 weeks before the grapes are pressed and malolactic fermentation launched. The alcohol level is 13.5% alc/vol. The wine matures in vats for a year and is bottled some 18 months after the harvest. It is stored in air conditioned cellars.
Sign Up for our Newsletter and Save Don't miss out on our specials. Sign up for our exclusive email offers and save up to 75%! Enter your email address below.