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Direct press, skins macerate with the juice for one dayCompletes malolactic fermentation Vinified in cool, temperature-controlled stainless steel cuves
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Vineyards planted on a slope with eastern sun exposure and good drainage Half of the cuvee is aged in stainless steel, the other half in oak barrels Cuvee is bottled in the springtime following the harvest
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Vineyards situated on steep slopes with a 48% grade Exposed to the South, East, and Southeast Fermentation lasts from 6-12 days Ages in oak foudres for six months before bottling Drinks well in its youth ...
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