Description
Harvested at full maturity, the grapes undergo maceration to extract colour and tannins. Fermentation occurs with carefully selected yeast strains, maintained between 25 and 28°C. Following fermentation, the wine matures in the tank with the skins for an additional 2 weeks, ensuring optimal integration and the full development of the tannin structure. Through a meticulous vacuum-spinning cone process, alcohol is delicately removed without compromising the wine’s integrity.
Harvested at full maturity, the grapes undergo maceration to extract colour and tannins. Fermentation occurs with carefully selected yeast strains, maintained between 25 and 28°C. Following fermentation, the wine matures in the tank with the skins for an additional 2 weeks, ensuring optimal integration and the full development of the tannin structure. Through a meticulous vacuum-spinning cone process, alcohol is delicately removed without compromising the wine’s integrity.
