Description
Spontaneous fermentation in durmast barrels and maceration with the skins for 3 weeks. Ageing lasts 21 months on the lees with batonnage.
Voluntarily declassified, renouncing the DOC which in 2008 was suggesting its acidification.
Spontaneous fermentation in durmast barrels and maceration with the skins for 3 weeks. Ageing lasts 21 months on the lees with batonnage.
Voluntarily declassified, renouncing the DOC which in 2008 was suggesting its acidification.
