Kisi (semi-sweet)

Categories: ,

Description

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. Fermentation proceeds at 20-24°Cdegrees. As soon as the fermentation is completed; it is pressed and moved into storage reservoirs