THE OENOLOGY
Pressing type: De-stemming and crushing
Fermentative maceration: Alternating pumping & manual fulling with delestage in a temperature controlled steel container
Use of organic certified selected yeasts: yes
Aging: In a climate controlled steel container for 18 months or more depending on the vintage
Bottling preparation: Gravity fed
In bottle aging: 12 months
Number of produced bottles: 18000 0,75 L and 300 1,5 L (magnum)
MEDIUM ANALYTICAL PARAMETERS
Alcohol content: 14,5% vol
Total acidity: 6,00 g/L
Ph: 3,50
Total sulphur dioxide (SO2): 65 mg/L
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