Product description
The grapes were 100% hand-harvested and sorted, and what’s even more incredible is that the destemming was also done entirely by hand. The wine underwent spontaneous fermentation (on the skins for 4-5 weeks), with 68% fermented in 75 hectoliter French oak vats and 33% in new French oak barrels. The malolactic fermentation takes place in new French oak barrels. The wine is aged for 24 months in French oak barrels (90% new, 10% second-use), and it is bottled unfiltered and without fining.