Manual selection of grapes on a mat of choice at the entrance to the winery. Cold pre-fermentation maceration (8 ºC) for 6 days. Fermentation at low temperature (22º – 24ºC) for 8 days in stainless steel vats with yeast inoculation; 2 delastagesperday. Early incubation (when the glucose / fructose content drops below 40 g / L). Malolactic (induced) fermentation in stainless steel vats. Aging in French oak barrels for 6 months.
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