|
 |
| |
|
|
VINIFICATION
Destemming and pressing of the grains with discharge by declination over the mouth of the pool in order to ensure a careful treatment of the grapes. Small pools (150 Hlts) are used to obtain intense pomace maceration. The alcoholic fermentation is carried out with temperatures that range between 24°C and 28°C, with selected yeasts, to assure an effective and controlled fermentation. The total contact time with the pomace is between 15 to 20 days, times that are decided by tasting, with the objective of extracting intense colors and sweet and non-aggressive tannins. |
|
|
