The red wines are processed in small French and Slavonian barriques with various levels of toasting, used both in the first and second pass. White wines, on the other hand, are processed with modern cold maceration processes. In particular, dry ice is used for white grapes during the harvest. The latter is placed in contact with the grapes immediately after harvesting and allows you to abruptly lower the temperature of the berries and preserve all the natural aromas and aromas of the grapes.
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