Vinification: Short skin maceration. Gentle pressing of whole destemmed grapes.
Cold clarification for 48 hours. Long fermentation at a temperature between 12-16°C.
Minimum aging of 4 months on fine lees.
13,95 € VAT incl.
In stock
Vinification: Short skin maceration. Gentle pressing of whole destemmed grapes. Cold clarification for 48 hours. Long fermentation at a temperature between 12-16°C. Minimum aging of 4 months on fine lees.
Contains sulfites.