Product Description:

From the Winemakers' Website: The harvest is carried out by hand in 15 kilos boxes. After destemming the grapes are cold macerated at 7°C for 12 hours. The must then goes through a static racking for the next 24 hours. The clean must undergoes alcoholic fermentation at low temperatures. Every week,the wine is stirred to keep the lees suspended in order to bring to the wine more complexity in aromas & flavours. For our Cuvée Especial the clean must undergoes alcoholic fermentation at low temperatures, a portian of the wine undergoes alcoholic fermentation in new French oak barreis. Then just part of the wine undergoes malolatic fermentation.