Magnificent cluster of Vermentino, organic of course ! This one we ate ! The others were pressed and their juice is in the tank, with a 4° temperature, for one week long. Meanwhile, we will extract a maximum of aromatic from the fractions of pulp in suspension. But for this, being able to keep the tank at very low temperature is essential. At CHAPELLE de NOVILIS, we work with the cold in the belt around the tank, one of the major elements or making premium white wines.
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