Grapes are destemed, pressed into a stainless steel tank. A 7 days cold stabulation follows at 2°C. Alcoholic fermentation with innoculated yeast. Cool fermentaion at 10°C. No malolactic fermentation. Wine is racked off gross lees, centrifuged, fined, heat and cold stabilized.
THE PRODUCT AND ALLERGEN INFORMATION PROVIDED HAS BEEN SUPPLIED BY THE PRODUCER/MANUFACTURER OF THE PRODUCTS. MATTHEW CLARK GIVES NO WARRANTY OR RELIANCE AS TO THE ACCURACY OF THE INFORMATION. ALTHOUGH THE INFORMATION PROVIDED IS CORRECT AT THE TIME OF PUBLICATION, TO ENSURE THAT YOU HAVE THE MOST UP TO DATE INFORMATION PLEASE READ THE PRODUCT LABEL ON DELIVERY.
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