French Colombard – 150 years Anniversary Impression

The grapes arrived at the winery in the morning hours. The mechanical harvest during the early hours of the morning, allowed the grapes to be delivered and processed while the ambient temperatures were still cool. The grapes were immediately and gently pressed to receive the highest quality must.
After chilling the must and approximately 24 hours of settling in tank, the clear must was decanted to another chilled stainless-steel tank to begin the alcoholic fermentation. The fermentation was carried out for two and a half weeks at a temperature of 13℃ thereby preserving the floral characteristics of the wine.
The wine did not undergo malolactic fermentation in order to maintain a refreshing and crisp expression.