Grapes are handpicked at optimum of their maturity at 22-24% of sugariness and 7.5-8 titratable acidity. After removing the stem and de-pressing, the juice is moved to the cleansing reservoir and kept there for 15-18 hours. Then, the clear juice is removed from the sediment and moved into fermentation reservoirs. We add the pure culture yeast. The fermentation proceeds at a low temperature of 12-15°C degrees. As soon as the sugar level goes down to 7-5% during the fermentation, we cool it down to 3 degrees to stop fermentation and store it at -2-3°C degrees after filtration
