Product Description

Maceration with skins at low temperature for 12 hours to extract aromes.Start of fermentation with skins. Once the desired graduation is achieved, it is uncovered and the fermentation is stopoed by cold in a natural way so we ensure that sugars remain unprocessed in the wine and we can percive a natural sweetness in mouth. This process is carried out in isobaric stainless steel tanks that allow part of the carbón dioxide generated in the fermentation tobe kept, this endows the wine with that characterisitic natural needle.