Description

VINIFICATION / Once in the cellar, the grapes are destemmed and conveyed to the press. In order not to lose the main scents, the entire environment is covered with dry ice. At this point a brief cold maceration is carried out for approximately 6 hours so as to extract the peak of the scents. The fermentation is at a temperature of about 14°/15° C. Upon completion of the fermentation, the wine is kept for some months on fine lees to enhance its structure /