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As a rule, fermentation takes 18 days. We use conical steel tanks, a form that enlarges the space of contact between grapes and must while reducing must-air contact. We have replaced the pumping of the must by a modern pestle. Again, no pumps. Fermentation temperature is 32°C; computers keep it constant.
After separation of the young wine, the remainder is transported to a pneumatic press. From the husks a grappa will be distilled. |
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