 Vinification and ageing
Grapes are picked into baskets and then delivered by tipper trailer.
Processing is by crusher/de-stemmer, with removal of damaged grapes.
Maceration of grapes and juice and alcoholic fermentation is in wooden vats for around fifteen days. Grapes are then pressed and assembled with free-run juice.
Ageing is in oak barrel until the end of malo-lactic fermentation.
Racking and light filtration before bottling.
During all these operations the wine is tested by an authorized laboratory and an oenologist.
Wine characteristics
Pleasant and fruity.
Matching with food
With poultry and all white meats.
Keeping potential
5 to 6 years.
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