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The grapes are gently pressed and then decanted cold. The must obtained is filled in stainless steel tanks, in which it is fermented at a controlled temperature of 18-20 Β°C on carefully selected yeasts for another 10 days.The base wine is filled into a pressure vessel for foaming, where it is fermented for 18-20 days using active yeasts at a controlled temperature of 14-16 Β°C. After reaching the desired pressure (about 6 bar), the mass is cooled to -4 Β°C to stop the fermentation and promote stabilization.
The grapes are gently pressed and then decanted cold. The must obtained is filled in stainless steel tanks, in which it is fermented at a controlled temperature of 18-20 Β°C on carefully selected yeasts for another 10 days.The base wine is filled into a pressure vessel for foaming, where it is fermented for 18-20 days using active yeasts at a controlled temperature of 14-16 Β°C. After reaching the desired pressure (about 6 bar), the mass is cooled to -4 Β°C to stop the fermentation and promote stabilization.