La Dona Tigana

A passion

La Dona Tigana White

The grapes are hand-picked towards the end of August or the beginning of September depending on the year. Then they are pressed to obtain this white wine after a skin maceration at a temperature of 2°c overnight, the juices are cleansed using a cold enzymatic method (approximately 12°C) for 10 to 15 day then left to ferment at a controlled temperature of 14 °C. The fermentation period lasts for 18 to 20 days.

La Dona Tigana rosé

The grapes are hand-picked towards the end of August or the beginning of September depending on the year, and then they are pressed to obtain this rosé wine after a skin maceration at a temperature of 2°c overnight, the juices are cleansed using a cold enzymatic method (approximately 12°C) for 10 to 15 day then left to ferment at a controlled temperature of 14 C. The fermentation period lasts for 18 to 20 days.

Provence
Agriculture biologique
03
Nov
2020

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