We first gently crushed the grapes and pumped them into a wine press located in the winery courtyard. We left them there for about a month at low temperatures, then simply pressed the start button on the press and the grapes were pressed. After that, all that was left was to pump the wine into oak barrels and let it rest for a few years.
Volume: 0.75 l
Alc. vol. 11.8 %, sugar 2.4 g/l
