Search Results for: f.lli pardi

Fermentation at temp. constant (20 °) for 20 days in stainless steel. The bottled wine remains for at least two months in the cellar.

Alcoholic and malolactic fermentation in stainless steel.

Aging in 26 hl French and Slovenian oak barrels for 18 months followed by 9 months in steel.

Alcoholic and malolactic fermentation in stainless steel.

Elevation in 26 hl French and Slovenian oak barrels for 18 months followed by 9 months in steel.

Fermentation at temp. constant (20 °) for 20 days in stainless steel. The bottled wine remains for at least two months in the cellar.