Castrus
Soft pressing and decantation for 12 to 36 hours at a controlled temperature between 12ºC – 16ºC. Fermentation up to 15 days with temperature control between 14ºC – 16C. Ageing in stainless steel vats with controlled temperature and regular movement of the lees for 3 months after the end of fermentation.
Allergens information
Contains sulphites.
SKU: 104948