The grapes harvested at the ideal moment of maturation for the preparation of the base wine for sparkling wine, fermented, after total stemming, in a stainless steel tank at a controlled temperature, which was followed, after de-incubation, by malolactic fermentation. The elaboration, following the classic method, began at the beginning of 2018 with drawing, with refermentation taking place in the cellar for 24 days at 14 ºC, at which was followed by a period of 5 months of aging in bottle, on lees.
This store requires javascript to be enabled for some features to work correctly.
Account
