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Produzent
Racka
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Vinifikation
All grapes were hand-picked into small bins pre-chilled to 5°C and sorted twice before the mash was inoculated with a pure yeast culture. The juice was pumped over the skins 3-5 times a day for 5 days. After fermentation was complete, the wine was racked off the primary lees and transferred to a holding tank. Before malolactic fermentation and a short settling period, the wine was filled into a combination of 225-liter French oak barrels (25% new wood, the rest into second, third, and fourth fill). The wine spent between 12 and 14 months in barrel before bottling and labeling.
Artikel Nr.
106688
