Description
Destemming, fermentation at a controlled temperature of 25 ° C, 15-20 days in contact with the skins, extraction of the noble components with the Delestage method, racking after maceration after fermentation. Malolactic fermentation completely carried out in French tonneaux for 18-20 months. Bottling to achieve the taste-olfactory balance, aging in bottle for about 6 months.
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