Description
This wine is produced from selected Chardonnay grapes harvested in August. The must is left to ferment in contact with the skin at a tempersture of 24°C for 24 hours and subjected to cryomaceration for 24 hours. After being separated from the skin, the alcoholic fermentation at 15°C takes place in French oak vats. A very short period of aging in wood follows.
Alcohol
13.0%
Analytical data
dry
