Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
低温浸泡技术，用茎类酵母进行酒精发酵，在桶
27天进行
氧化
的乳汁蒸馏发酵。在法国橡木桶陈酿12个月。
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