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Whole grapes are put into the pneumatic press for so, pressing and the resulting must1 a,er a first racking1 is put into controlled temperature tanks where it remains until it is used for the production of sparkling wine The must with added yeast cultures selected by Villa Sandi is then put into vessels where fermentation takes place at a controlled temperature of 5-65°UC to enhance all the harvest fragrances. qpon reaching the reAuired alcohol and sugar content fermentation is stopped by refrigeration. x,er a short settling period the sparkling wine is ready for bottling.
