Description
12 were the days that the must fermented in the tank
number 12. We used stainless steel at low temperature
and stopped the fermentation by cold, resulting in a
wine of high aromatic intensity, fine natural carbon
and silky mouth.
12 days of fermentation in the tank number 12. We used a stainless steel tank at low temperature and stopped the fermentation by adding cold, resulting in a wine of high aromatic intensity, fine natural carbon and silky mouth.
12 were the days that the must fermented in the tank
number 12. We used stainless steel at low temperature
and stopped the fermentation by cold, resulting in a
wine of high aromatic intensity, fine natural carbon
and silky mouth.
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