Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17 - 18C follows. The wine rests for about six months at 12 - 13C to optimize its aromatic compositio
Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17 – 18C follows. The wine rests for about six months at 12 – 13C to optimize its aromatic composition.
$25
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