Vinification of the white Half Cheese Wine 2021: after being harvested, the grapes were cooled to 5ºC overnight, and were subsequently crushed and subjected to cold maceration for a period of 12 hours. Then, the must was pressed and transferred to a vat and then gently fermented for two weeks at temperatures never exceeding 15ºC. Aging: Approximately 10% of the batch aged in new French oak barrels, with the rest remaining in stainless steel vats, in order to combine a fruity profile with the complexity of aging in wood.
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