From May 15th to 29th . Initial bunch selection in the vineyard and then on sorting table. The grapes were destemmed and gently crushed.
The separated varieties are fermented and aged I the Loire style using stainless tanks. All grapes underwent a cold soak for 5 days at 10°C with 1 punch down per day to keep the cap wet. Then was heated at 18°C to and inoculated with yeast. The wine was fermented in closed tanks with 3 pump-overs per day and one rack and return during the first half of the fermentation. Tannin management was carefully monitored to ensure appropriate extraction without extracting dry or bitter tannins. The post maceration for 5 to 8 days consisted in one small pump-over per day. Carbonic maceration for 20% of the blend.
Quinteto 2012_1 (48 downloads)