The grapes are de-stemmed, gently crushed followed by a cold maceration between 12 and 24 hours. The alcoholic fermentation takes place at controlled temperature of 14º to 16ºC.
The grapes are de-stemmed, gently crushed followed by a cold maceration between 12 and 24 hours. The alcoholic fermentation takes place at controlled temperature of 14º to 16ºC.