View Label Reverse

Unknown to most, Carmelo is an experienced enologist with over 25 years' experience making wines.  Preselected vines are looked after by a professional agronomist.  Much care is taken to minimize any protective products used so that no residual effects are passed onto the wines.  Harvest is manual with no leaves.  Only natural yeasts are used.  Maceration is 18 days and a pneumatic press (up to 1 kg) is used to produce the free running wine.  Malolactic fermentation is naturally allowed to occur (6 days approx).  Finally the resulting wine is matured in 225 litre barriques (Allier-Nevers) for 10-12 months.  Clarification by egg white is minimal as the wine has fine tannins and is often not necessary.

Add to My Tasting List

Reviews