100% de-stemmed mash fermentation over indigenous yeasts in temperature-controlled tanks for 10 days. Pump-over once a day during fermentation. Gently pressed in a traditional wood vertical basket press followed by malolactic fermentation in tank.
Aging:
10 months in tank.
Bottling:
Neither fined nor filtered. Bottled in Spring. 15 mg/l SO2 added at bottling.
