Description
VINIFICATION The wine is produced using the "carbonic maceration" method, in which whole uncrushed grapes are placed in a container filled with carbon dioxide. The first part of fermentation is due to the natural metabolism of the grape itself. After about seven days, the grapes are pressed and yeast is added to complete fermentation. Stabilization and clarification are done naturally in cold temperatures. No sulfites are added at any stage of the production of this wine, and the small amount of sulfites present is due to yeast metabolism. No additives are used except for yeast starter, lactic acid bacteria, and yeast walls.
Rubin 100%
ALCOHOL 14.3% vol.
