A strong commitment to development within the local community. The estate works hard on a low impact environmental policy, organic principles, water management, flora and fauna, and eco-sustainability including recycling and natural fertilizers.
the grapes have been hand picked, de-stemmed and crushed. Fermentation in stainless steel tanks at 26-28º C with enzymes for the colour extraction and selected yeasts. 100% malolactic fermentation is done. Aging 70% in stainless steel tanks; 30% in new French and American oak barrels for 4 months. After blending the wine has been clarified, gently filtered and bottled.
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