Hand-harvested and 100% whole bunch fermented. The wine does not do carbonic maceration but rather is crushed before going into tank for 8 days of fermentation and then pressed off into two old 3500 liter foudre. No yeast (or other) inoculation or additives apart from a small amount of SO2 shortly before bottling. 100% malolactic fermentation. A light clarifying filtration was done but the wine was not fined.
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