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 10hl oak barrels for no less than 36 months.
Bottling preparation: Gravity fed
In bottle aging: 12 months
Number of produced bottles: 3500 0,75 L and 100 1,5 L (magnum)
MEDIUM ANALYTICAL PARAMETERS
Alcohol content: 14% vol
Total acidity: 5,80 g/L
Ph: 3,50
Total sulphur dioxide (SO2): 65 mg/L
