Cellar

Harvest

handpicked | beginning/october

Malolactic Fermentation

yes

Skin Contact

4 week(s)

Fermentation

spontaneous

open fermentation vat

Maturing

large wooden barrel | 1000 L | used barrel

large wooden barrel | 1500 L | used barrel

Time on the Full Yeast

10 month(s)

Time on the Fine Yeast

18 month(s)

Data

Wine Type

still wine | red | dry

Alcohol

13.5 %

Residual Sugar

1 g/l

Acid

6.2 g/l

Allergens

sulfites

Drinking Temperature

15 °C

Aging Potential

high (20 years)

Optimum Drinking Year

2018 - 2035