Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com

Whole cluster vinification in an ovoid vat after manual sorting of the grapes. 10 days of semi-carbonic maceration with daily pumping over and crushing at the end of maceration. Soft pressing then aging for 12 months: 50% stainless steel vats - 50% 500L barrels.
A complex and subtle nose of black fruits, pepper, spices and floral notes.

https://schatziwines.com