Description
CELLAR INFORMATION After de-stemming, only 20% of grapes were crushed slightly. The rest were kept whole cluster. All grapes were transferred to open plastic fermenters. Skin contact was done for 3 days, after which some bins were inoculated with yeast and the rest underwent wild fermentation. Malolactic fermentation started spontaneously. Wine was matured for 43 months in French oak barrels.
