Grapes handpicked into 20kg boxes. In the cellar, the grapes make a small cold maceration before starting the alcoholic
fermentation, the fermentation is carried out at a controlled temperature never exceeding 28ºC. Only part of the lot is aged
with French oak wood, as it is intended to maintain the fruit’s profile.
This wine has a great particularity, the selection is manual in 12kg boxes. They are chosen carefully, as a large part of the vineyard is
mixed with red grapes. In the winery, the pressing is direct from the whole bunch, and sings and ferments cold. 6 months of
internship in stainless steel.
Grapes hand-picked for boxes with 20kg. In the cellar they are crushed and taken to vats where they macerate for a few hours
and then the must is bled and fermented at temperatures between 12-14ºC.
This wine has a great particularity, the choice is manual in boxes of 20kg. In the cellar, the grapes enter by gravity, are pressed and
the juice ferments at controlled temperatures.
It is a wine fermented in French oak barrels at controlled temperature, with periodic battonage. It is then aged in 500-liter
French oak barrels for 10 months.
Grapes harvested manually into 12kg boxes. In the cellar, the grapes undergo a small cold maceration before starting
alcoholic fermentation, fermentation is carried out at a controlled temperature never exceeding 28ºC. Only 80% of the
batch is aged in French oak barrels for 18 months.
Grapes harvested manually into 12kg boxes. In the cellar, the grapes undergo a small cold maceration before starting
alcoholic fermentation, fermentation is carried out at a controlled temperature never exceeding 28ºC. Only 80% of the
batch is aged in French oak barrels for 18 months.
Grapes harvested manually into 20kg boxes. They are chosen carefully as a large part of the vineyard is mixed with red grapes.
In the winery, pressing is done using the champagne method, that is, the grapes are pressed whole and fermentation is done using
the traditional open spout method.
Grapes harvested manually into 20kg boxes. They are chosen carefully as a large part of the vineyard is mixed with
red grapes. In the winery, pressing is done using the champagne method, that is, the grapes are pressed whole and
fermentation is done using the traditional open spout method.
