in the cellar : Crushing/Destemming: Destemmed / crush
Tanks (type): Stainless Fermenter
Fermentation protocol: Tank 25-28ºC, 7-10 days (Vessel, temperature, duration)
Malolactic (y/n): Yes
Lees contact / battonage: 5 Days
Barrel ageing (oak type, % of blend, duration): 14 months in French oak, 20% new
Other method of oak maturation (Chips etc): No
Fining: No
Filtration: Sterile
Stabilisation: No