QM
Soft pressing and decanting for 12 to 36 hours at a controlled temperature between 12ºC – 16ºC. Fermentation up to 15 days with temperature control between 16ºC – 18ºC. Internship in stainless steel vats with controlled temperature and regular movement of the lees for 2 months.
Allergens information
Contains sulphites.
SKU: 104941