Description
Vinification
The grapes were hand-harvested and immediately destemmed. Alcoholic
fermentation took place in stainless steel tanks with controlled temperatures
ranging from 24 to 26°C. After the completion of fermentation, the wine
underwent a post-fermentation maceration period of 5 days. Malolactic
fermentation occurred naturally in the tank. Subsequently, the wine was
transferred to 225-liter barrels, where it aged for 18 months.