Grapes are handpicked at optimum of their maturity at 24-26% of sugariness and 7,5-8 titratable acidity. After removing the stem and de-pressing 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 18-22°. 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 degrees after filtration
