From an assembly of traditional winemaking and thermo-winemaking. The winemaking starts by a period of extraction based on offloading and then occurs the fermentation. The second half of the fermentation is mainly done by pumping. The termo-vinification allows the optimization of the colour’s extraction and to obtain really fruited wine. Wines are vinified in a liquid or semi-liquide phase between 24°C and 26°C.
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