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Prefermentation cryo-extraction of the grapes in order to obtain the aromatic components found on the lees and a slight pressure of the grape juice in a pneumatic press. The grape must is inoculated with a selected strain of saccharomyces and the alcoholic fermentation is carried out at 15° - 17° C, in stainless steel tanks. The new wine remains in contact with the lees for a few weeks in order to enrich the body and its aromatic composition.