Tvishi

Grapes are hand-picked at the optimum of their maturity at the end of October, beginning of November. Softly de-stemmed grapes are cooled down to t 4-6°C and then gently pressed in the pneumatic press. Later, the settled and clear juice starts fermenting slowly at precisely controlled temperature (15°C) in stainless steel tanks. When the fermenting juice reaches optimum sugar/acidity balance, fermentation is stopped by cooling, in order to retain the natural sweetness and freshness of the wine. Afterwards wine is kept cold at around 0°C, before the bottling.