Hand picking of the selected bunches in the early morning until grape’s
temperature reaches 10ºC. Last selection through sorting table.
The harvested grapes are brought to the pneumatic press. The products of
the pressing are separated and only the clear juice is fermented mainly
with the yeast strain at 14°C to keep the natural fresh fruit.
After fermentation, the wine is stabilized by cooling and quickly filtred to
get brilliant color, fresh aromas and no more So2 adds.
CABERNET BLANC ROSE 2013 (52 downloads)