Additional information
Winemaking process | Skin maceration for 3-4 hrs and pressing, Alcoholic fermentation at 13°C, Aged for 12 months, 50% in underground vats and 50% in oak barrels. |
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Grape varieties | Clairette, Rolle |
Soil | Clayey sandstone |
Yield | 25 hectolitres/hectare |
Bottle | Bordeaux bottle |
Alc/vol | 13.5% |
Format | 75cl |
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