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:低温浸泡技术,用茎进行酒精发,在桶中放置27天进行微观氧化和宏观的乳汁蒸馏和发。在法国橡木桶中陈酿12月。