Description
Cervaro della Sala Antinori
The Cervaro della Sala winemaking cellar is designed to fully harness the principle of gravity, allowing the management of the grape clusters and their maceration without the need for mechanical interventions derived from pumping actions. The grape harvest takes place in the early morning hours, ensuring that they arrive at the cellar fresh, intact, and unstressed by the higher temperatures of the day. The musts, obtained from the skin maceration of the grapes at 10 °C for approximately four hours, are transferred by gravity to settling tanks, where they undergo a clarification process before being moved to barrels for alcoholic fermentation and partial malolactic fermentation.
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