The grapes were destemmed and soaked on skins overnight, then pressed the next day. Aged in neutral oak for six months. No fining, no filtration, and no other modifications or additions except 20 ppm of sulfur dioxide the week before bottling.
The grapes were destemmed and soaked on skins overnight, then pressed the next day. Aged in neutral oak for six months. No fining, no filtration, and no other modifications or additions except 20 ppm of sulfur dioxide the week before bottling.