Description
Winemakers description: After harvesting, the bunches are gently pressed to extract the most flavourful juice from the outermost part of the grapes.
The must is kept in stainless steel containers at -3°C, where it can be kept for months.
When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, microfiltered for purity and then bottled to keep the freshness and flavours intact.
