92 out of 100
by Gary Walsh
Natural fermentation (without the addition of selected yeasts) is carried out for 12 days at low temperatures, 24-28 °C, followed by a soft pressing and ageing in stainless steel tanks for 4 months at a temperature of 18 °C. The wine is bottled and refi nes 1 month before release.
This traditional process allows the maintenance of the freshness and fruit notes of an easy-to-drink, fragrant and elegant wine.