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Macerazione uva in anfora di terracotta

The choice of technique of extraction is depending on the characteristics of wine and its own specific qualities, and the Enofly experience led to develop lots of protocols that are suited to every variety, on the basis of the departure territory and the responsible object. For Enofly the yeast is to the centre of everything: managing the nutrition, the oxygenation and the management of the temperature it can obtain the optimal fermentation planned initially from the project.