Description
The main characteristics of these wines is that they are fruit forward with soft tannins and easy to drink. 6 to 7 days at 25ºC in temperature controlled stainless steel tanks with oak inner staves. 3 days in contact with its solid parts.
The wine is pumped to larger vats and kept at 18ºC for malolactic fermentation to occur. Finally the wine is clarified, cold stabilized, filtered and bottled. Oak Treatment: Innerstaves used during fermentation, covering 20% of the surface area.
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