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Hand harvesting in crates. 20% of the amount is completely spontaneous fermentation. 80% of the amount – spontaneous start of alcoholic fermentation, with selected yeast added after the first 1/3 of the fermentation. 3 months aging on the lees, using batonnage technique (lifting the lees weekly).
Harvest 2021 – Hand harvesting in crates. Draining without contact with the skins. Spontaneous fermentation. After starting the fermentation – blending with the base from the 2020 vintage. Bottling at the last stage of fermentation. Fermentation ends in bottle. Disgorged at the end of January 2022.
Hand harvesting in crates. Draining without contact with the skins. Spontaneous fermentation. Bottling at the last stage of fermentation. Fermentation ends in bottle. Disgorged at the end of January 2022.
Hand harvesting in crates. Cold maceration within 7 days. Spontaneous alcoholic fermentation. Spontaneous malolactic fermentation in oak barrels. 40% of the quantity is matured in Bulgarian oak
Hand harvesting in crates. Cold maceration within 7 days. 90% have a spontaneous start of alcoholic fermentation and after the formation of 4% alcohol, selected yeasts are added. 10% have entirely spontaneous alcoholic fermentation. Spontaneous malolactic fermentation takes place in oak barrels. 40% of the quantity is matured in Bulgarian oak.
Hand harvesting in crates. Draining without contact with the skins. 40% of the quantity is fermented and aged in acacia barrels with a volume of 500 liters. 3 months aging after the end of fermentation on the lees.
