Vinification and Harvest
Yield: 55 hl of wine / HAHarvest period: End of September – Beginning of October conform to varieties Harvest: Manual with collection in small boxes Pressing: Soft, before destemming and following crushing Fermentation containers: Stainless steel tanks with temperature control Temp. Fermentation: On average 25 ° – 26 ° C Fermentation duration: From 7 to 8 days Times Maceration: About 14 days after the end of the alcoholic fermentation Ferm. Malolactic: Subsequent to racking directly in barriques Storage containers: 225 liter French oak barrels Aging duration: About 12 months Bottle refinement: About 6 months