WHITE GRAPES
The white grapes are de-stemmed and immediately pressed.
The must remains in contact with the skins for some time and is fermented in stainless steel vats, while the temperature is constantly monitored and maintained at about 18°C. This means the fragrances in the berries remain unvaried and the transformation of sugars into alcohol takes place very slowly, without developing undesired compounds or unpleasant odours.
After that, many rackings follow to "clean" the wine and to maintain the fresh aromas. Cooling the wine helps to make it clear. When the wine is stable, it is bottled.
The white grapes are de-stemmed and immediately pressed.
The must remains in contact with the skins for some time and is fermented in stainless steel vats, while the temperature is constantly monitored and maintained at about 18°C. This means the fragrances in the berries remain unvaried and the transformation of sugars into alcohol takes place very slowly, without developing undesired compounds or unpleasant odours.
After that, many rackings follow to "clean" the wine and to maintain the fresh aromas. Cooling the wine helps to make it clear. When the wine is stable, it is bottled.