About this wine
Vinification
The crushed grapes undergo cold maceration for 36–48 hours at 8–10 °C in a fermentation tank saturated with carbon dioxide. After gentle pressing separates the liquid from the sediment, alcoholic fermentation takes place at a controlled 18–20 °C for 2–3 days. This process limits the extraction of the most active, astringent tannins.
Tasting profile
Easy-drinking, with restrained astringency.
