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The grapes were harvested manually during the night and early in the morning. They were meticulously sorted in the winery, squeezed into cold soaking and fermented for about 10 days on the husks. After the blackmail, the wine underwent malolactic fermentation in barrels and aged about 6 months for optimal stabilization and development. In the aging process, we added 5% Carignan and 5% Viognier to match the wine to the character and style we want to emphasize in the Tulip series.