Very gentle destemming of the berries. Very slow vatting for about 3 weeks with completion of the alcoholic fermentation and very slow pressing in the small vertical wooden cage press with Esparto scourtins which naturally filter the juices. Mix press and pour.
Aged in vats for at least 15 months, light racking to remove the lees. The color is very intense, and unfiltered.
VAT Included |