Product Description:

"Harvest by hand during the coldest hours of the day. Coming from a previously selected barracks, the grapes go through a strict second selection before entering the winery. The pressing was carried out in a pneumatic press and its products were separated. Cold stable for 6 days without any type of enzymes. Fermentation temperature: 14ºC-16ºC. The wine then remains on its lees and is stirred 1 to 3 times a week. After 3 months, the selected batches were mixed, which remain on their lees until September, with slight agitation up to 2 times a month." -Winery