The grapes for this wine are picked manually, and after destemming and
soft pressing, are fermented using indigenous yeast in steel vats. The
fermentation process lasts about a week at controlled temperatures from 27 to 30
degrees. A short manual punching down of the skins and pumping over are
completed in the initial phase. The wine is then ages in concrete vats and
undergoes full malolactic fermentation.
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