Harvest period: Mid to late September
Fermentation: 15 to 20 days
Aging: 12 to 16 months in barrels
ML: 0%
Wine composition: 100% Pinot Noir
Barrels Produced:
pH:
Alcohol: 13%
Acidity:
Wine produced from hand-picked grapes, with complete destemming. Fermentation takes place in open vats with indigenous yeasts, accompanied by moderate punching down. Aging lasts 12 to 16 months in barrels (20 to 25% new), in order to preserve the fruit and suppleness of the wine.
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