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Produzent Racka
Bewertungen CMB GG
Geschacksnoten Full-bodied & powerful, fruity, velvety tannins, aged in wooden barrels
Vinifikation The grapes were sorted and pressed into stainless steel tanks. After a 4-day cold maceration, a pure yeast culture (BM 45 and NT50) was added. The juice was pumped over the skins 3-5 times a day during fermentation and punched down for 5 days to ensure optimal extraction of color, tannins and aromas. After fermentation was complete, after about two weeks, the wine was racked off the skins and transferred to a holding tank. The skins were gently pressed in a pneumatic bladder press. After malolactic fermentation and a short period of aging in the tanks, the wine was bottled and made ready for sale. After fermentation was complete, after about two weeks, the wine was racked off the skins and transferred to a holding tank; the skins were gently pressed in a pneumatic bladder press. Prior to malolactic fermentation and a short settling phase, the wine was placed in a combination of 300-liter barrels made of 80% French and 20% Hungarian oak for 12 months, consisting of new barrels from the second, third, and fourth fillings. A coarse filter was used before bottling. The wine was aged in barrels for 12 months, with the barrels consisting of 80% French and 20% Hungarian oak. A coarse filter is used before bottling.
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