Cotes du Rhone Sablet "Akasaka"
AKA SAKA :signifies Red hill in Japanese
Yield 30hL/ha Maximum. Grapes are all hand harvested, de-stemmed, crushed. The fermentation is due to Indigenous yeasts. The temperature is monitored and controlled between 20~25℃ during the fermentation. Free run juice only. The Pumping over and Delestage took over during the fermentation. The malolactic fermentation is completed. Matured in french oak for 8 to 9 months.