Aging
Stainless steel before bottling
Fermentation & Maceration
The best bunches which have to be dried on trellis or baskets inside the cellar are selected before harvest takes place. Before fermentation, the grapes are macerated for 4-6 days at a temperature between 0-4°C . Afterwards, the grapes are fermented for 10-14 days at a controlled temperature of max. 24°C to let to the fruitiest elements express themselves best.
Malolactic Fermentation
Yes. At the end of the malolactic fermentation, a second alcoholic fermentation process begins, when – usually in November – the must obtained by the dried grapes is added to the one resulting from already-fermented product. The addition of must constitutes about 3-20% and gives the wine hints of overripeness which are harmoniously balanced by its fruity notes.
