Winery
Grape was hand-harvested and carried to the winery in 400-kg bins. Then, fruit was destemmed. Fermentation tanks were filled gravitationally, without pumps. Cold maceration was performed between 8 and 10 degrees Celsius during 5 days. Fermentation was performed at controlled temperature between 26 and 28 degrees Celsius for 13 days. During this period, overpumping as well as rack and return took place. Afterwards, maceration continued 10 more days. Once this stage was over, wine was devatted and immediately racked to oak barrels, where malolactic fermentation took place. Wine was aged in French oak barrels during 12 months.
