Grapes are harvested in the second week of November, after a light withering to give great alcoholic degree to the wines. After 20 minutes to the harvest the grapes are put into refrigerates stainless steel cistern that prevent must oxidation. When cistern is full the fermentation can start. We use certified yeast to prevent secondary fermentation that could produce unpleasant odors in wine. Fermentation temperature is 23-24°C. Every day we...

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