The Cherries were fermented for 14 hours in aerobic tanks, then we impregnated them with cold mosto, and fermented for 18 hours in anaerobic tanks. The cherries were de-pulped and fermented in anaerobic tanks for 24 hours.
乾燥方法:
After aerobic fermentation, it was dried in mechanical dryers for 72 hours at temperatures of 37° to 38° C.
