t grapes. Then they are immediately transferred to the cellar where they are destemmed and softly pressed. To induce natural clarification the must is kept for about sixteen hours at 10C. It is then transferred to stainless steel, temperature controlled tanks where the fermentation occurs at a temperature not exceeding 18C. Following this phase the wine is transferred and stored in steel barrels to induce a spontaneous clarification and until it is bottled.
Sensory Analysis: Pale straw yellow co