Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
低温术,用茎类酵母进行酒精发酵,在桶放置27天进行观氧化和宏观的乳汁蒸馏和发酵。在法国橡木桶12个月。
Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
低温术,用茎类酵母进行酒精发酵,在桶放置27天进行观氧化和宏观的乳汁蒸馏和发酵。在法国橡木桶12个月。
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