The harvest starts early , usually late August or early September depending on the weather and vintage in order to get ripe grapes with a fresh acidity. The grapes are destemmed, pressed and cooled at 10 °C. in steel tank. Within 24 hours, the juice gets statically clarified and is then sent to fermentation which lasts 10 to 15 days. Once ferment is over, the wine is settled in tank for 2 weeks prior to bottling.
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