Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
低温浸泡技术,用茎类酵母进行酒精发酵,桶
放置27天进行微观氧化和宏观
蒸馏和发酵。
法国橡木桶
12个月。