The Vouvray Brut is made using the Traditional Method. The grapes are pressed slowly and gently, and the must is carefully selected during the pressing phase, choosing only the free run and first press juice. Fermentation takes place in temperature controlled tanks at 17-18°C over a period of three weeks. The wine is carefully blended and bottled, then matured for an average of 12 months on the lees after the second fermentation in bottle.
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