Cellar

Malolactic Fermentation

yes

Skin Contact

3 week(s)

Fermentation

spontaneous

large wooden barrel | 1000 L | used barrel | 3 - 4 week(s) | 18 - 24 °C

Maturing

large wooden barrel | 700 L | used barrel | 10 month(s)

large wooden barrel | 1000 L | used barrel | 10 month(s)

large wooden barrel | 1000 L | 1 year | 10 month(s)

Time on the Full Yeast

10 month(s)

Bottling

middle/august | 5000 cases/6

Data

Wine Type

Still wine | white | dry

Alcohol

12.5 %

Residual Sugar

1 g/l

Acid

6 g/l

Free Sulfur

45 mg

Allergens

sulfites

Drinking Temperature

10 - 12 °C

Aging Potential

small (5 years)

Optimum Drinking Year

2017 - 2019