Thanks for sharing this valuable video. A question: You dont use a chiller during fermentation. This does not harm to aromas which they may evaporate at high temperatures of fermentation?
No, in this case no yeast was added as the must was allowed to ferment naturally. This is also called wild or spontaneous fermentation - the same as when we say "fermented with native/indigenous yeasts". The yeasts naturally present in the winery/vineyard get to work on their own!
