Manual harvest with sorting on the table at the reception in the cellar. Yield: 35 hl / ha. Fermentation of the wine in wooden vats with very light pumping over just to wet the hat, followed by maceration for 22 to 24 days depending on the type of wine we are looking for.
Malolactic fermentation in round 25 hl wooden vats from Stoeckinger. Aging for 12 months in 228 liter barrels.
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