The grapes are hand-harvested and hand-sorted berries. Before fermentation they are briefly cold-soaked and pressed gently. Fermentation is in stainless steel at 18-20 degrees C using indigenous yeast. Ageing on lees for 2 months.
The grapes are hand-harvested and hand-sorted berries. Before fermentation they are briefly cold-soaked and pressed gently. Fermentation is in stainless steel at 18-20 degrees C using indigenous yeast. Ageing on lees for 2 months.