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Wine processing methods

For both white and red grapes, the crushing and soft-pressing technique is used.


In the whites, the skins are immediately separated from the marc and transferred to special refrigerated wine vats to control and optimise tumultuous fermentation.


In the reds, on the other hand, after pressing, the skins are left to macerate in the must for 5-6 days to facilitate the extraction of the colouring substances.


After 15-20 days, fermentation is almost complete, and with the onset of cold weather, it stops completely.

After 3-4 racking and the necessary maturation, the wine is ready to be bottled.


Before bottling, the wine is filtered but not sterilised, so we feel it is important to inform you that a slight sediment at the bottom of the bottle is a guarantee that our wines are still 'alive' with all their natural substances.

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