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.
低温浸泡技
,
类酵母进行酒精发酵,在桶中
置27天进行微观氧化和宏观的

馏和发酵。在法国橡木桶中陈酿12个月。
时间越长,
就越长,你就会得到更深
过

用
同
将样品转化为纸浆形式


