| The red wine,
after stemming (elimination of the stalk) and crushing, is fermented in
open maceration in containers and vats for a period that varies from one
to four weeks. At the same time, the so called cap of skin has to be lowered
by hand several times a day. The rosé wine is prepared with a shorter
maceration period than the red wine, from two to five days, and after
the pressing it ferments like the white wine. The second and quite important
fermentation, the mallolactic one, is carried out on all the wines, some
already in barrels. During this very important and sensitive fermentation
(unusual for white and rosé wines), the existing hard mallic acid is naturally
converted into the milder lactic acid. |
