Description
Sugar level is controlled seeking the best balance between sweetness and alcohol. Once that level is reached the yeasts are eliminated using a centrifugal system, managing to naturally stop the fermentation, leaving the wine with a high level of residual sugar and low alcohol.
The juice is inoculated with selected yeasts to proceed to a slow fermentation at a controlled temperature between 13 and 15ºc. Sugar level is controlled seeking the best balance between sweetness and alcohol. Once that level is reached the yeasts are eliminated using a centrifugal system, managing to naturally stop the fermentation, leaving the wine with a high level of residual sugar and low alcohol. We use a tangential filter to eliminate all microorganisms and cold stabilize before bottling.
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