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Produzent Tokara
Vinifikation For this wine, only grapes from the best blocks and the best parts of these blocks are used. The average yield is between 5 and 10 t/ha. The grapes were hand-picked at optimal ripeness between March 9th and April 11th. After destemming, the grapes are pressed directly into the fermentation tanks without pumping. This is followed by a cold maceration of up to 5 days before fermentation begins spontaneously. Fermentation takes place in stainless steel tanks and wooden fermenters, and the wine was stirred twice daily for better extraction before being transferred to French oak barrels for malolactic fermentation. After malolactic fermentation and sulfurization, the wine matured for 22 months in French barriques, 57% of which were new barrels and the rest older barrels. This red wine was bottled unfiltered in January 2014. Only 28,000 bottles were produced.
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