Kyperounda Rose wine 750ml

33580023

The grapes, after being cut, remained for 12 hours in special cold rooms. Follow bursting, breaking, prefermentative cryoextraction of grape mass (12-18 hours at 8-10°C) and static descaling of the must. Next stage was the vaccination of the clarified of must to start the alcoholic fermentation. The fermentation took place at 15-16°C and lasted 22-25 days

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