Soft pressing. Short maceration with skins for a few hours at a temperature of 3-4 C. Temperature controlled fermentation in stainless steel tanks. Charmat method refermentation with selected yeast. Isobaric sterile bottling with pre-evacuation and wine mi
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Soft pressing. Short maceration with skins for a few hours at a temperature of 3-4 C. Temperature controlled fermentation in stainless steel tanks. Charmat method refermentation with selected yeast. Isobaric sterile bottling with pre-evacuation and wine microfiltration.
Residual Sugar: 9 g/L. Total Acidity: 7.5 g/L
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