Cold soak at 8oC for 12h, pressing, must clarification par gravity, addition of selected yeasts, cold fermentation (17oC) in Inox vats, steering the lees every 2 days for 2 months , addition of Bento
Cold soak at 8oC for 12h, pressing, must clarification par gravity, addition of selected yeasts, cold fermentation (17oC) in Inox vats, steering the lees every 2 days for 2 months , addition of Bento
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