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JS 97-98, WE 94-96, RP 96-98+ Harvesting: At optimal phenolic ripeness, by hand, in low-capacity, open trays. Sorting: By hand and machine on 4 tables. Winemaking process: Pre-fermentary cold-maceration for 2 to 4 days, vatted for 14 to 28 days. Vat room: 22 concrete tanks, fully temperature-controlled. Selection: Vertical wine press and separate ageing of press wine .