Wine Maker Notes
Vines average 15 years of age and are Guyot trained. Fifty-five percent of the must is free-run juice (from the first pressing). Primary fermentation takes place in stainless steel tanks at 16-18ºC. The three varietals are then blended, the triage is added and secondary fermentation begins in the same bottle (Traditional Method) at a temperature of 13-15ºC.