Château de La Dauphine 2015 · 프랑스

Winemaking: Double sorting table before and after destemming, the grapes are gravity fed into tanks Extraction: Manual Pumping over 1 1/2 volumes per day for 10 days with little eration Fermentation at 26°C for 20 days. Maceration for 30 days Vertical pressing with separation of the musts; P1 - P2 - P3 malolactic fermentation in tanks Maturing of separate batches in oak for 12 months with 25% of new barrels