Vinos

The grapes are received at the winery, carefully destemmed, and then sent to stainless steel vats, where fermentation takes place at controlled temperatures with selected yeasts. During fermentation, remontages are carried out to increase the extraction of all the skin components, followed by a natural malolactic fermentation combined with a post-fermentative maceration, resulting in a typical wine with good structure in the mouth and tannins. Long and pleasant finish.

Each component is received at the winery sheltered from the sun, then the grapes are destemmed and taken to a pneumatic press where, at low pressures, the first must is obtained, which is then transferred to a stainless steel vat which, by the action of the cold alone, will overflow. Fermentation of the clean must is carried out in stainless steel for 20 days at 16º C with selected yeasts. Once the alcoholic fermentation is complete, the wine is racked, remaining in contact with its fine lees until it is finally cut and bottled. Fresh, young wine.

The different grapes are received at the winery taking care of their stage prior to crushing, then they are destemmed, cooled and sent to stainless steel vats, where they will undergo fermentation at controlled temperatures with selected yeasts, and in which remontage movements are performed to increase the extraction of aromas, followed by a natural malolactic fermentation combined with a post-fermentation maceration. The blending of this wine takes place prior to bottling, a wine of medium complexity, agile and friendly on the palate.