Montetondo Pinot Grigio

And the beginning of september. After the picking of the grapes, they are destemmed, crushed and lightly pressed. After removing the must from the lees for about 12 hours at an average temperature of 13°c, the must begin to ferment with the help of selected yeasts. Alcoholic fermentation takes place at 16/18°c in stainless-steel temperature controlled vats and lasts for approximately 10 days. When alcoholic fermentation is complete, the wine rests in stainless-steel vats at 16°c
before being bottled