100% destemmed. A wild ferment in stainless steel was followed by 5 days post-ferment maceration. The malolactic fermentation was completed in the tank. Then the wine was matured in 2,500-litre foudres for 24 months.
100% destemmed. A wild ferment in stainless steel was followed by 5 days post-ferment maceration. The malolactic fermentation was completed in the tank. Then the wine was matured in 2,500-litre foudres for 24 months.