Description
CELLAR INFORMATION The grapes were whole bunch pressed and transferred to a stainless steel tank for settling. After three days, the juice was racked to older 300L French oak barrels for fermentation. 33% of the barrels underwent wild fermentation and 67% were inoculated. After malolactic fermentation, the lees were mixed weekly for the first two months and after that mixed once a month, until bottling. After 11 months maturation in barrel the wild and inoculated barrels were blended and bottled.