|
 |
| |
|
|
VINIFICATION
Destemming and pressing of the grains with discharging by declination over the pool mouth, in order to ensure a careful treatment of the grapes. Small pools are used to achieve intense pomace maceration (150 HLTS). The alcoholic fermentation is carried out ata temperature range between 24°C and 28°C, with selected yeasts, to assure an effective and controlled fermentation. The total contact time with the pomace is between 15 to 20 days,time decided by daily tasting, with the objective of extracting intense colors and sweet and non-aggressive tannins. |
|
|
