Alcohol: 13.5% by vol.
Harvest: Manual, first fortnight of the month of October.
Vinification: Stripping and fermentation with maceration on the skins for 10 days in stainless steel tanks at controlled temperature, with pe-riodic replacements.
Aging: In oak casks for about six months and then in stainless steel tanks. Then the wine is bottled, where it will continue its refinement.
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