ๅจ15 ๅ ฌๆค็ฉฟๅญ็ฎฑไบบๆๆกๆ ใ็ถ้24 ๅฐๆๅป่ใๅป็ฎๅๅปๆ ธใไนๅพ๏ผๅจ5000, 3000 ๅ 1200 ๅๆจๆกถ่ผๅฃๅ้ ็ฒพ็ผ้ ตใๅชไฝฟ็จๆฌๅ้ ตๆฏ๏ผๆฒๆๅ็ๆ็งปๅ่ฒจๆถใ้ ๅจๆจไธญ๏ผๅจ้ ็ณไธ้ณ้11 ๅๆใ
Manual harvesting in 15 kg perforated boxes. Destemming, vatting with skins and pips for 24 hours. Afterwards, light pressing and alcoholic fermentation in 5000, 3000 and 1200 litre wooden vats. We use only indigenous yeasts. There is no pumping over or racking. The wine ages in the wood, on its lees for 11 months.
