Vendita vini in Bag in Box

PONENTE NEGROAMARO SALENTO

after crushing and de-stemming, the must stays in maceration with the skins for 6-7 days and continuously reassembled. Fermentation temperature is kept within the 24-25° C. Scroll down for details

GRECALE MUSCAT WHITE

The grapes are de-stemmed and pressed immediately, are cooled to about 4 ° C. A stopping in this temperature for a few hours to increase the extraction of primary aromas. The juice obtained by soft pressing cold decanted to allow a natural clarification. The alcoholic fermentation takes place in stainless steel tanks at 14 ° C. Scroll down for details

2 Bottiglie + 2 Calici

2 Bottiglie + 2 Calici