These growers just have the magic touch when it comes to winemaking and their red Primitivo is one of our top sellers and best loved wines. The grapes are de-stemmed and gently pressed. The free-run must is cooled to a temperature of 5°C for about twenty-four hours. In this case, fermentation is not triggered and the must undergoes a natural clarification since all the suspended bodies become sediment in the container. After 24 hours the must is decanted and fermented clean at 12-14° C.