Manual harvest in boxes, sorting table before vatting. Destemming 100%. Fermentation in a 60 hl tapered tank at a temperature of 15 to
22 degrees, preceded by a maceration of 2 to 5 days while the yeasts natives begin to work. Infusion + pumping over per day for 5 minutes. Vatting for 15 to 20 days, followed by aging for one year on fine lees in vats 60 hl wood and 12 hl oval. The Terres Chaudes will not be filtered or glued before bottling.
You May Also Like
-
Ch. Le Boscq St Estephe France 2011
Regular price HK$340Regular priceSale price HK$340 -
Henriot Cuvee Hemera Brut 2008 (Gift Box)
Regular price HK$1,560Regular priceSale price HK$1,560 -
Beaucastel Coudoulet de Beaucastel Cotes du Rhone 2020
Regular price HK$298Regular priceSale price HK$298 -
Ch. Moulinet-Lasserre Pomerol 2019
Regular price HK$420Regular priceSale price HK$420
