Mandrarossa Etna White

After being destemmed, the grapes are crushed and pressed with soft presses and only the very first fraction of must is recovered for fermentation. The must thus obtained is added with selected yeasts and subjected to a long fermentation, approximately 25/30 days, at a temperature of approximately 12/15° C.
Once fermentation is finished, the wine, not deprived of the lighter lees, is left to refine in steel silos for 13/15 months at a temperature of around 14° C.