Description
Grape harvest Manual, in the first ten days of September.Vinification De-stemming, cold maceration on the skins for two days at 5C, fermentation at 26-28C with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least five months. Successive fining in the bottle. – Cusumano
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