From April 1st to April 30th . The bunches used to make this wine were hand-picked and hand-selected at the winery. The grapes were destemmed and gently crushed.
The grapes underwent a cold-soak maceration for 5 days at 10ºC with 1 punch down per day to keep the cap wet. 60% of the grapes were fermented in stainless steel tanks with floating lid (carbonic maceration). The must was heated to 18ºC and inoculated with burgundy yeast. Then, the wine has been fermented in open tanks at 24-28ºC, with punch downs 3 times a day. Post fermentation run 5 days with punched down once a day.Pinot Noir 2013_1 (49 downloads)