Grapes are manually sorted by hand. The must is cold macerated for 18 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. It ferments at 14 - 1
Grapes are manually sorted by hand. The must is cold macerated for 18 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. It ferments at 14 - 1
No products were found matching your selection.
0
Stay up to date!
Sign up for the Ultimate Wine Lovers Newsletter with weekly offers
We respect your privacy. Your information is safe and will never be shared.
