Description
In this optimal length of time we extract the most noble qualities of the grapes and obtain the slightly rosy shade that characterizes this wine. Once the precious must is created, it is cooled and transferred to a steel tank where it remains for about 11 hours, the necessary time for the more solid parts to decant. After transferring again, the must is inoculated with select yeast and fermentation begins
Temperature range is maintained between 13° and 16° C. During fermentation. the condition of the yeasts in the wine and the entire metabolic proccess is monitored daily to ensure that is functioning at its best
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