Cellar

Harvest

handpicked | beginning/october

Malolactic Fermentation

yes

Skin Contact

4 week(s)

Fermentation

spontaneous

open fermentation vat

wooden fermentation stand

Maturing

large wooden barrel | used barrel

Time on the Full Yeast

8 month(s)

Time on the Fine Yeast

14 month(s)

Data

Wine Type

still wine | red | dry

Alcohol

14 %

Residual Sugar

1 g/l

Acid

6.1 g/l

Allergens

sulfites

Drinking Temperature

15 °C

Aging Potential

high (20 years)

Optimum Drinking Year

2018 - 2030