WINEMAKING PROCESS Harvest: Grapes selection in the vineyard and winery. Hand-picked grapes. Fermantation: Maceration pre-fermentation 7°C during 5 days.
Controlled fermentation in stainless steel tanks, t 28°C to 30°C, during 5 – 7 days.
Maceration post fermentation, for 7 – 10 days. After this stage, the malolactic fermentation is produced in a natural way. Barrel Aging: 12 months in French oak barrels. Bottle Aging: 12 months
CHEMICAL ANALYSIS Alcohol: 13.5% Total Acidity: 3.1 g/l (H2SO4) pH: 3.7 Residual sugar: 1,7 g/l