Strugurii au fost culesi tarziu, pe data de 16 Septembrie 2017, manual, in ladite de 10kg. In urma desciorchinarii fara zdrobire, boabele au ajuns fara presare in cuvele de inox unde a avut loc fermentatia alcoolica la temperatura controlata. A urmat fermentatia malolactica 60% din cantitate a fost maturata timp de 6 luni in baricuri noi de stejar romanesc. A fost amestecata inainte de imbutelieru cu restul de 40% din cantitate pastrata in cuvele de inox.
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