After de-stemming, a short maceration using inert gas is completed in the press before soft pressing. Fermentation occurs at a low controlled temperature in stainless steel tanks. Once the alcoholic fermentation is complete, about 20% is aged in second use barriques for approximately 6 months with frequent bâtonnage. The rest is held on lees in steel tanks for about 6 months until just prior to bottling, and then it rests for at least 2 months before release. R&R
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