Grapes are handpicked at optimum of their maturity at 21-23% sugar level and 7-8 titratable acidity. We remove the stem and transfer the juice into fermentation reservoirs, where we add pure culture yeast. The maceration time of the must is short, no more than 36 hours. Fermentation proceeds at 20-24°Cdegrees.As soon as the fermentation is completed; it is pressed and moved into storage reservoirs
