Mostly manual harvesting at the end of September. Fermentation temperature controlled at 25º in stainless steel tanks. Tanks are pumped twice a day, preventing oxidation of wine. 3 days of cold maceration and 7 days of alcoholic maceration. The whole process is carried out manually. Maceration time after fermentation is 7 days followed by Malolactic fermentation in inox tanks, working with fine lees. Soft filtration when bottling. – Suppliers notes
