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Alcoholic fermentation – with native yeasts - takes place in stainless steel vats at a controlled temperature of 22-24ºC
no stabilization and minimal sulphur usage at bottling stage only
fining and filtration are carried out
this wine has ripe brambly fruit flavours and sweet spices from its time in the barrel
Ripe aromas of grapefruit and lemons with white floral characters and hints of struck matches
Rene Engel Clos de Vougeot Grand Cru, Burgundy, France 1999 Tenerife Alcoholic fermentation – with native
US$ 1000000.00
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