How to serve
Classic f ermentation method, inv olv ing selectiv e extractiv e enzy mes, which are compatible with the activ e dry y easts. Fermentation up to 30º C in the f irst 2/3, and lowering down to 20º C during the last 1/3. During the whole f ermentativ e process, pumping ov er 2 times per day , using each time half of the v olume contained in the v at. Af ter the alcoholic f ermentation, the cap is plunged f or 30 day s, and during that period, extraction of the gentle tannins is conducted, along with the malolactic f ermentation and the natural stabilization of the wine.
months af ter bottling.