In the cellar, Al Feu approach is hands off, avoiding technical manipulation. The hand harvested grapes (August 10) are immediately carried to the cellar. Destemming and crushing. Almost no skin contact (less than 24 hours). After the spontaneous fermentation triggered by indigenous yeast only, the wine is left into stainless steel vats to refine on its lees for about 8 months and then is bottled in spring.
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