Wine Information
Vinification
Some 2.300 q. of grapes were picked between the 25th of September and 4th of October. The grapes were graded for quality first in the vineyard and then on sorting tables in the winery. After de-stemming and crushing, the must was chilled and then fermented (at 33°C) in stainless steel, with particularly gentle pumpovers. After a lengthy 24/25 day maceration, the wine was drawn off, amounting to some 1,600 hl, and completed malola...
