Château de La Dauphine 2016 · 프랑스

Winemaking: Double sorting table before and after destemming, the grapes are gravity fed into tanks Fermentation at 28°C. Maceration for 30 days Extraction: Manual Vertical pressing with separation of the musts Malolactic fermentation in Barrels (30%) Maturing of separate batches in oak for 12 months with 30% of new barrels