| The grapes are processed immediately upon arriving at the cellar and may be cold macerated at 10º–12°C (50º–54ºF) for 4 to 6 hours. They are then transferred to the press, and the first- and second-run musts are separated, leaving the option of using both in the final blend. The must is decanted at low temperatures (11°C / 52ºF) for 24 to 48 hours, and the clean must is racked off and inoculated with selected yeasts. Fermentation is carried out for 20 days at controlled temperatures below 15°C (59ºF) to develop and preserve the variety’s fresh fruit aromas, character, and intensity. |