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:泡技术,用茎类酵母进行酒精发酵,在桶中放置27
进行微观氧化和宏观的乳汁蒸馏和发酵。在法
桶中陈酿12个月。