Description
The main characteristics of these wines is that they are fruit forward with soft tannins and easy to drink.
Cold settling : after pressing the fruit the resulting juice is Cooled and pumped to a holding tank for “cold settling”. The Chilled juice is held at a temperature too low for fermentation To occur so that the grape solids can settle out and the Fermentation proceed on “clean” juice.
Fermentation : the juice is then “seeded” with a cultured yeast And slowly fermented under temperature controlled condition In the vats for up to a month. The juice has evolved into wine And only clarification, cold stabilization and filtration is Required before it can be bottled.
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