Foto Kai
Foto Kai

Kai


Grapes are usually picked up in the first two weeks of September in the colder morning hours and immediately carried to the cellar to preserve the aromatic structure; they are destalked and put in big open-topped vats from 3 to 5 days with their skins, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years. The first months the lees are moved up with battonnage.

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