David & Nadia Elpidios 2022

30-50% of the whole bunch of grapes was filled into the lower part of the steel tank, while the remaining part was destemmed and put into the upper part of the steel tank as a whole berry. First a cold swelling phase followed, whereupon fermentation began after daily "punch downs". This was followed by a prolonged period on the skin (approx. 4 weeks). Then the grapes were gently pressed and the wine was put into old French oak barrels, where the malolactic fermentation was completed and the wine matured for several months. No enzymes, acids or yeasts were used in the production of this wine.