Three days of maceration at low temperature with CO2, 30% of whole berries. The juice is then fermented for 12 days with selected enzymes and yeasts. Finally, the wine undergoes a post-fermentation maceration of 3 days. Malolactic fermentation with bacteria sowing in stainless steel tanks. The wine was kept in stainless steel tanks and third use oak, being suspended on its lees periodically until stabilization and final blend.
Pampas Grass Patagonia Pinot Noir
In Patagonia, the low yields of the vineyard deliver flavorsome grapes that with minimal intervention during the winemaking, give elegant wines with the genuine expression of the varietal and this unique microclimate. Soft and fresh Pinot Noir with elegant persistence.
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