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Geschacksnoten Medium-bodied, Smooth & soft, Fruity, Fresh & lively, Velvety tannins, Aged in oak barrels
Vinifikation The grapes are gently crushed and placed in stainless steel tanks. Natural yeasts are added to initiate fermentation. The must ferments on the grape skins for 2-3 weeks. After fermentation, the grapes are gently pressed and transferred to new, 300-liter French oak barrels for malolactic fermentation. After 4 months, the wine is filtered and aged in the oak barrels for another 24 months. Subsequently, the wine is fined with egg whites before being bottled.
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