But in the early 1980s, stainless steel arrived, and with it temperature-controlled fermentation, which many winemakers now employ.
但到了20世纪80年代初期，不锈钢被用来进行控温发酵，一直到现在许多酒类制造商仍在使用它。
Fermentation was in stainless steel tanks, and the temperature carefully controlled.
发酵过程在不锈钢大桶中进行，在此期间我们会严格控制温度。
Vinification First week of January crushing of the grapes without de-stalking. Maceration time: 35 days (of which 15 of cold maceration), with hand pressing. Fermentation to controlled temperature.
酿制：在一月的第一周，带梗粉碎葡萄。离析作用：35天（其中15进行离析作用），并用手进行挤压，控制发酵温度。
Unique taste, small competitive, temperature controlled fermentation.
口味独特，竞争力小，控温发酵。
Unique taste, small competitive, temperature controlled fermentation.
口味独特，竞争力小，控温发酵。
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