In bottle during 10 months
Total destemming. Static clarification of the must during 24 hours. Alcoholic fermentation in steel tanks at 14ºC during 10 days. Secondary fermentation in bottle according to the Classic method.
Well balanced with creamy delicate structure
Alcohol: 12,5%; acidity: 5,96 g/dm3; sugars: 4,2 g/dm3; pH:3,13