Must / grape juice vinification

Carrying out must/grape juice vinification means laying the foundation-stone to achieve the best possible wine quality from the vintage. Anything the winemaker fails to do in the must stage, cannot be made up for.

In the first place, the consequent must treatment is the precondition for a clean, pure fermentation. The biotechnology of enzymatisation, fermentation and malo-lactic fermentation precisely affect sensory evaluation, wine aroma, colour and a later on easier processing.