La Gerla Birba, 2018

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Intense pruning, production limited to very few bunches per plant (50ql/ha), harvested by hand and selection of grapes on selection table.


Soft pressing of grapes, temperature-controlled fermentation at 30° C and maceration for 15 days, racking twice a year, slow continuous flow bottling in sterilized conditions.


Aged for 14 months in French Allier-Vosge oak medium-toasted barriques, a third of which are new. Aged in bottle for 14 months.

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