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Vinification: The base wines, blended with selected yeasts and sugar, are placed in large, stainless steel tanks known as autoclavi, where refermentation takes place at a temperature of 54-55F under pressure of around 5 atmospheres. When refermentation is complete, the wine is separated from the lees by passing through a filter into another tank under equal (isobaric) pressure. The wine is stabilized by being chilled down to 28F. This causes tartaric acid to precipitate in the form of crystals which are then removed.
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