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Alcoholic fermentation takes place in conical tanks with a capacity for 15,000 litres and temperature control.

Pumping over and punching down of the cap during fermentation is achieved using gravity in the same way as the transfer to the vats, so as to respect the goodness of the grape compounds to the utmost.

Once alcoholic fermentation is complete, the wine is racked off and the pulp gently pressed in a basket press and then the wine is put into barrels for malolactic fermentation to occur.

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