Description
Manual selection of the best bunches in the early morning hours. On arrival at the winery, the grapes were destemmed and lightly crushed avoiding laceration of the skins, placed in fermentation with inoculation of selected yeasts in steel with cooling system. The pumping over began after reaching a percentage volume in alcohol such that a good amount of tannins were extracted so that these binding to the coloring substance stabilize it over time. Alcoholic fermentation of about 10 days. After separation from the skins the wine conducted malolactic fermentation in temperature-controlled steel. At the end the wine was aged in barrique and large barrel for 18 months and another 6 in bottle.