Description

VINIFICATION / The entire grape bunch is placed in a sealed container, subject to saturation of carbon dioxide, for 7-14 days at a temperature of approximately 30°C. A small part of the
grapes at the bottom are pressed by the weight of the top ones. Consequently must begins to seep out and starts fermenting. Thanks to the indigenous yeasts already present in the grapes, alcohol and carbon dioxide are produced. The latter, having saturated the environment, fosters the whole-berry fermentation which in turn transfers pigmentation from the skins to the pulp. Completed the permanence in the carbon dioxide saturated container, the grapes contain a much lower quantity of acids compared to before. All the grapes are then pressed and placed in fermenting tanks so as to complete the transformation of sugar into alcohol /