Description
The grapes for wine making Kaltern-Caldaro, Sauvignon, 2011 was grown on loamy soils of vineyards in the south-eastern exposure near the town of Kaltern. Handpicked grapes are subjected to an 8-hour cold maceration, then pressed and left to natural vinification. Further fermentation takes place at a controlled temperature of 16 C, and the shutter speed on the fine lees in stainless steel tanks takes 5 months. The optimal duration of use of wine – 4-5 years.
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