Grape varieties : Merlot Cabernet franc.
Vinification : Pavie-Decesse is fermented in 3 wooden temperaturecontrolled vats to keep different lots of wine separate in order to fine tune the final blend. The wine stays on the skins for 3 weeks. Malolactic fermentation in barrel. Pavie-Decesse is fermented in new oak barrels for 18 to 24 months with racking every 3 months. Final blending takes place just before bottling without fining or filtering.
Related products
Uncategorized
GONZALEZ BYASS AMONTILLADO DEL DUQUE SHERRY 375ML
Uncategorized
2004 Hugel Et Fils Gewurztraminer Jubilee 2004 Hugel Et Fils Gewurztraminer Jubilee wines, beers and spirits across online stores Download the free app to find more. wines, beers and spirits across online stores Download the free app to find more.
Uncategorized
2016 LA SERENA BRUNELLO DI MONTALCINO 750ML 94 James Suckling / 90 Vinous
Uncategorized
1990 Faustino Rioja Gran Reserva I 1990 Faustino Rioja Gran Reserva I Rioja Alavesa is the smallest of the three wine-producing sub-regions in Rioja, Spain. It is situated to the north of the River Ebro, straddling the La Rioja region and the Alava province within the autonomous community of the Pais Vasco (Basque Country). Rioja [...]