Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
酿造过程:低温浸,用茎类
母进行酒精发
,
桶中放置27
进行微观氧化和宏观的乳汁蒸馏和发
。
法国橡木桶中陈酿12个月。