Harvest
Manual
Winemaking
Must extraction with pneumatic press. After 48 hours, removal of the lees and addition of enzymes. Filtration. Single fermentation in pressure-resistant tanks with selected yeasts at 14°C/15°C for 15 days until reaching 6 atmospheres pressure. Fermentation is then stopped by cooling (-3°C) leaving the natural sugar in 65 g/l. Bottling and 3 months storage before release. As the product is under carbon dioxide protection since the moment of its birth, the natural flavors of the grape are preserved.
