in the cellar : Crushing/Destemming: Destalk & crush
Tanks (type): Stainless open top
Fermentation protocol: Tank 28-30?C, 7-10 days (Vessel, temperature, duration)
Malolactic (y/n): Yes
Lees contact / battonage: 5 to 10 days
Barrel ageing: 10 months
(Oak type, % of blend, duration) (French Oak)
Other method of oak maturation: No
(Chips etc)
Fining: No
Filtration: No
Stabilisation: No
Does this wine contain any genetically modified ingredients?: No