WINEMAKING
Hand harvested at dawn into small crates and put in the cold room for a few hours. 100% whole-bunches got footstomped to release some juice and allowed to ferment naturally in a concrete tank.
MATURATION
10 months in a 2550L Stockinger foudre and three 300L oak barrels.
TECHNICAL DETAILS
ALCOHOL: 14.28%
RS: 1.95 g/L
TA: 5.00 g/L
PH: 3.73
TOTAL SULPHITES: 81 PPM
