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GRAPE VARIETY: 20% pinot gris,20% pinot noir 60% merlot from volcanic soil, rich in basalt, iron and silicic acid.
VINIFICATION: destemming, soft pressing, separated spontaneus fermentation with indigenous yeast in special steeltank. Blending of the 3 varieties before the second fermentation in April. Second fermentation by adding must of the same vintage. No added sulfur dioxide.
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