Average (22) Ratings: 3.8 Hearts

Wine Description

Only the juices from first pressing – the cuvées - are used Mechanical low-pressure presses Use of gravity to avoid pumping, thus avoiding oxidisation Natural settling Alcoholic fermentation for roughly 2 weeks at low temperature Then total and natural malolactic fermentation No filtering Minimal use of sulphur 5% of the wines are matured in barrels for 1 year to enrich the cuvée. Dosage: 7 g/l