Careful management of vegetation to optimize the aromatic potential of grapes. Manual harvest followed by Selection of the best bunches at the entrance of the cellar. Stemming and soft crushing, the must was clarified by natural settling in refrigerated vats. Fermentation with indigenous yeasts in cement tanks with controlled temperature. 10% of the Arinto fermented and aged for 5 months in old french oak barrels to enhance the complexity of the wine.
Total acidity: 6,3g/l
Volatile acidity: 0,41g/l