Grapes are hand-picked at the optimum of their maturity in September, beginning of November. Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin and cap management is performed by delestage and remontage. After 5-7 days of fermentation, when usually the desired level of residual sugar is reached, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards, until the bottling, wine is kept cold at around 0°C.
-100x100w.jpg "Juoda duona (Rye Bread)")
