Product Description
Maceration: 3 days at s0c I 46°F. Alcoholic fermentation was carried out with indigenous yeasts during 15 days at 25° -28°C / 77° -820F. Afterwards, natural malolactic fermentation took place.
Maceration: 3 days at s0c I 46°F. Alcoholic fermentation was carried out with indigenous yeasts during 15 days at 25° -28°C / 77° -820F. Afterwards, natural malolactic fermentation took place.
Maceration: 3 days at s0c I 46°F. Alcoholic fermentation was carried out with indigenous yeasts during 15 days at 25° -28°C / 77° -820F. Afterwards, natural malolactic fermentation took place.