We harvested at different stages of the ripening process and fermented and matured the wine using different methods. After destemming, the grapes were soaked for 24 hours at 5 °C, pressed, then once the must settled we carried out fermentation at 10-15 °C, partly on skins in a stainless steel tank. Once fermentation was complete the wine was matured sur lie for 5-6 months partly in 500-litre French and Hungarian casks and in a stainless steel tank.
Analytics: sugar content, alcohol content etc.
Which vineyard is it sourced from
Recommended for which dishes