Skin Maceration of White Wines

There's what's called the slavania mapia. They are all on this one road outside of garizia, which is on the border of slavania. All wanted to make wines that they remembered their grandparents making. Allows you to use less sulphur, because you're extracting anti oxcidents. The three years perid was the period that really gave a stability to the wine. More recently, they introduced something that was masterated for less time. Those are quaffable wines that are supposed to be drunk early.