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Produzent Glenelly
Geschacksnoten Medium-bodied, Fruity, Firm tannins, Barrel-aged
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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