Product Description
The Vineyard
Alluvial soil with clay subsoil.
The Cellar
After a soft pressing without skin contact, this wine was fermented at 12°C – 14°C and then stabilized on the lees for 6 months before bottling. No addition of ascorbic acid.
Alc 12.5% vol
Total acidity 5.85 G/l
Ph 3.39
