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Produzent Racka
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Geschacksnoten Medium-bodied, Elegant, Fruity, Velvety tannins, Barrel-aged
Vinifikation All grapes were hand-harvested and sorted twice before the must was inoculated with pure yeast cultures. The juice was pumped over the skins 3-5 times a day for 5 days. Upon completion of fermentation, the wine was racked off the primary lees and transferred to a settling tank. The wine underwent malolactic fermentation and a brief settling period before being transferred to a combination of 225-liter French and American oak barrels.
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