Vinification and maturation of Rosè and White Wines
The grapes, after a light pressing without destemming, are subjected to a soft pressing. Spontaneous sedimentation follows, to separate the lees and the subsequent extraction of clean must. With the introduction of selected yeasts, alcoholic fermentation starts at a controlled temperature. At the end of fermentation, the wine is refined on the fine lees and matures in the tanks, before being bottled.