From May 15th to June 2
nd . Initial bunch selection in the vineyard and then
on sorting table. The grapes were destemmed and gently crushed.
Prior to fermentation, the crushed must underwent a cold soak for 5 days at
The must was then heated to 18ºC and the different lots were inoculated
with yeast strains – BM 45, D80, and D21. One tank was fermented with
natural yeast. Fermentation temperatures: 22 – 25°C.
Post fermentation maceration: 1 week.
Malolactic fermentation in stainless steel tanks.