Destalking and pressing of the grape and pre-fermentation maceration in stainless steel tanks for 24 hours within set temperature limit.

Fermentation in stainless steel for 25-60 days at temperatures limited to between 12 and 15ªC with daily batonnage.

The wine was transferred to the same 300 litre. The wine was kept in barrels during the ageing process of 4 months.

1250 0.750 litre bottles in 4-bottle cases.

Alcohol content………… 13,5
ATT………………………. 4,6 gr/l
Residual sugar…………………… 0,2 g/l

April 2022

100 % Viognier.