PROCESSING SHEET
The grapes are harvested by hand and in less than five minutes it is unloaded in the winery, where it is destemmed and vatted, applying a cold skin maceration for 24/36 hours. The must obtained is “settling” to leave it clean, so that the fermentative aromas that are produced are frank and fruity.
Subsequently, fermentation takes place at a controlled temperature of about 16º C.
After the fermentation phase, the wine is cleaned and filtered, leaving it ready to be bottled.
ANALYTICAL SHEET
%VOL 12´8
SO2 L 18
SO2 T 82
AV 0´20
AT 5´58
Ph 3´37
AZ 1´4
