The bunches are picked at an extremely high level of ripeness. They are destemmed and pressed very slowly and gently. The must is settled and fermented in old epoxy tanks with indigenous yeasts. The cellar is cold and the sugars high, so the...
The bunches are picked at an extremely high level of ripeness. They are destemmed and pressed very slowly and gently. The must is settled and fermented in old epoxy tanks with indigenous yeasts. The cellar is cold and the sugars high, so the...