Between the end of August and the end of September.
Alcoholic fermentation with the use of indigenous yeast and maceration on the skins lasted 15 days, depending on the individual lots. Malolactic fermentation took place in large, Slavonian oak casks.
6 months in oak and a minimum of 3 months in the bottle.
92 pts James Suckling
90 pts James Suckling
91 pts Silver medal The Drinks Business
Silver medal Global Organic Masters