Product Description
The Cellar
After 7 days of skin contact the must was fermented completely dry on the skin in small tanks after wich it was drawn-off into new 225l French barrels for malolactic fermentation, followed by a further 18 months maturation.
Analysis
Alcohol 14% vol. Total acidity 5.75 g/l ph 3.41
Total production
9 barrels
Aging Potential
The aging potential of this wine is up to 10 years.
