| 釀造 |
A portion of the harvested grapes were destemmed, crushed, and very gently pressed to obtain a light-colored must. The other portion was destemmed and crushed and left to macerate for several hours in stainless steel tanks to best extract varietal aromas from the skins. The resulting must was chilled to a temperature of 10 °C (50 °F) to favor natural clarification. After 48 hours, the wine was transferred into stainless steel vats where alcoholic fermentation took place at a temperature that did not exceed 15 °C (59 °F). |
| 陳年 |
Giardino was aged in stainless steel tanks at a constant temperature of 10 °C (50 °F) to preserve aromatic compounds. |