DABOUKI 2023 INSPIRE ART

The Dabouki grapes arrived in the morning hours. The grapes were immediately chilled to 12° C and gently pressed to preserve the high quality of the fruit.
After gentle pressing, the must was transferred to a chilled stainless-steel tank and clarified via flotation pump. This technique floats the sediments to the top of the tank via micro-bubbles of nitrogen. Once successful separation was achieved, the clear must was racked from the bottom of the tank to another stainless-steel tank in which the wine fermented. The fermentation was carried out at 14° C to produce and preserve aromatic expression and elegance. After the fermentation, the wine aged on its lees for approximately 6 months prior to bottling.
In order to preserve natural acidity and crisp flavors, this wine did not undergo malo-lactic fermentation.