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2021
This product is no longer in stock
Availability date: 01/17/2017
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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
After crushing and de-stemming, the must stays in maceration with the skins for 7 days. Fermentation temperature is kept within 26° C. Scroll down for details