After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days, losing up to 60% of their water content. In mid-January the grapes are destemmed and crushed. Maceration at 4-5 for about 20 days, then a slow fermentation starts about 30 days in concrete vats at a maximum temperature of 18.
After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days, losing up to 60% of their water content. In mid-January the grapes are destemmed and crushed. Maceration at 4-5 for about 20 days, then a slow fermentation starts about 30 days in concrete vats at a maximum temperature of 18.
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