Description
Winemaker Notes
After carefully controlling the state of maturation, harvesting takes place in the 2nd week of September, after being de-stemmed and crushed they undergo a controlled temperature maceration to maintain a high sugar content. Then follows the draining of 60% of the free drawn wine, the must is then cooled and put into pressurized tanks. The fermentation is thermostatically controlled; once the wine begins to spume it is put into bottles.
