GLAMM rosé

The free-run juice obtained from a soft pressing is placed in steel tanks where cold static decantation takes place. Fermentation by selected yeasts takes place at a constant temperature of 16°C and is completed in 10-14 days. The wine is then filtered in steel tanks with the addition of sucrose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14/15°C. At the end of re-fermentation, the wine is left in contact with the fine lees (batonnage) for approximately 2 months. Once the wine has reached the required organoleptic levels, it is chilled and cold-stabilised (-2/-3°C), filtered and checked before bottling.