in the cellar : Crushed and destemmed, SO2 addition, Addition of pectolytic enzyme (Uvazyme 1000SL), Settling and racking, TA adjustment with tartaric acid, Proteien Stabilization (Bentonite fining), Final SO2 addition within legal limits, Crossflow filtration, Enocyanine natural colourant addition, Cold stabilization, Carbonation, Bottling.
*No water added