| 釀造 |
The harvested bunches are de-stemmed, chilled to capture and retain all the fruit freshness and vigour of the grapes aromas, then kept in tank for approximately 2 weeks of fermentation. After fermentation, the different musts are pressed and blended and are then added back to the free-run juices. |
| 陳年 |
The wine remain in tank for several months prior to bottling. |