La Crema
Our hands-on techniques continued in the winery.
Fruit was picked in the evening and delivered to the winery during the cold morning.
The grapes were cold soaked for three days before being fermented in open surface tanks.
Punching was done three times a day during active fermentation of the grapes further extraction and colour development. After fermentation, the free-run wine was transferred to tanks to bed down before being placed in a blend of new, neutral French oak barrels. The wine was aged for eight months before blend was worked and bottled.
Allergens information
Contains sulphites.
SKU: 106196
