| JANUARY . Fermentation carries on: the daily pump overs and the rackings (every 2-3 days) activities are really intense. They take place to favour the oxigenation of the yeasts and to improve the pommace extraction. . During these months, normally quite cold, it is important to check the must temperature not to go down and causing, in this way, the fermentation's block. . Not too high must temperatures and the high percentage of sugar first and alcohol then, allow the fermentation to last for 45-60 days. . The fermentation of the grapes used for making Recioto will be following month: a longer withering favours an increase of the concentration and, therefore, an increase of the percentage of sugar that will produce wines with high percent of alcohol but also with a good percentage of residual sugars. | 
