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Frappato Santa Tresa

Frappato Santa Tresa

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Product Description

Hand-harvested grapes are de-stemmed, but not crushed. Selected yeasts are added and fermentation takes place at 68-72°F. During the first part of the fermentation, remontage is done until a 7% alcohol level is reached. Once fermentation is complete, the wine is separated from the skins. Malolactic fermentation is usually spontaneous and takes place immediately after primary fermentation. Wine is then kept on fine lees and stirred periodically.

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