||The grapes are removed from the stalks and crushed on the evening of the same day they are harvested.
||Placed in stainless steel tanks at a temperature of 12 °C, where the skins macerate briefly in contact with the must. After being separated from the skins, alcoholic fermentation begins at a temperature of 15-16 °C.
||The must continues to ferment at this temperature, which is necessary in order to preserve the delicate aromas, for 15 days. This is followed by a short period of ageing in steel, until bottling, which usually takes place at the beginning of spring.
||Price Olim Bauda Gavi del Comune di Gavi 2020 € 8.93