The fermentation was carried out for all three grape varieties, with an average temperature of 27 ° C and maximum temperature of 31 ° C to as many flavors and typical properties to preserve the grapes.
Fermentation ulifanywa kwa ajili ya kila aina ya zabibu tatu, pamoja na joto la wastani wa 27 ° C na kiwango cha juu cha joto 31 ° C kama ladha nyingi na tabia ya kawaida ya kuhifadhi zabibu.