Grapes are hand-picked, then destemmed and slightly crushed. Maceration of the skins is carried at 8-10ºC in order to extract essential flavours and colour. Débourbage is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentatioin under controlled temperature of 16ºC, during approximately 15 to 20 days.
After ageing 5 months in steel vats.
Informação de alergénios