Describes the solid components of the black grapes (skins, pips and perhaps the stalks) that are pushed up to the surface of the mash by carbon dioxide. In order for a high quality red wine to achieve the necessary colour and tannin, it is essential to keep the pulp or cap moist at all times.

Gib hier deine Überschrift ein

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.