Harvested end of November with a hint of botrytis, estate wine. We pressed full bunches of grapes. The wine fermented naturally, then aged ten month in oak barrel. Consumption is recommended after decanting, and from large glass around 14 celsius.
This wine aged ten months in oak barrel, aged six years in bottle than released in december of 2017.
|PRODUCED IN||959 BOTTLES|
|ACID CONTENT||8,7 G/L|
|EXTRACT CONTENT WITHOUT SUGAR||28,1 G/L|
|SUGAR CONTENT||3,0 G/L|
|PACK||0,75 l ; 6 BOTTLES / CARTON|