After a soft crushing of the hand-harvested grapes, the skins rest in the must for 24 hours at 5°C temperature, facilitating the solution of the varietal aromas. Fermentation in pressure tank gives off carbon dioxide that remains in the weight, producing the typical perlage during bottle fermentation, which lasts about 60-65 days. During this time the effect of the yeasts creates secondary aromas. The stabilization of tartaric acid occurs later, refrigerating the must at low temperature. The vinification process finishes with the isobaric bottling of the wine. Fermentation in stainless steel tanks.
|Bottles in a Case||