Description
Winemaking
The grapes were manually harvested in 25 kg crates and transported to the winery, where they were destemmed. The alcoholic fermentation took place in stainless steel tanks at a temperature of 26-27°C. After the completion of fermentation, the wine underwent post-fermentative maceration for 5 days. The malolactic fermentation occurred naturally in stainless steel tanks, and subsequently, the wine was transferred to barrels where it aged for 12 months.
