2019
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Mechanical harvesting allows for complete destemming of the grapes. We perform a cold maceration before fermentation, then gently punch down the grape pomace to break it up completely, resulting in increased fruitiness and quality tannins. During this period, the temperature is controlled and does not exceed 28-30ºC. Maceration lasts 15 to 20 days, depending on the characteristics of the batch, such as body and color. After tasting, we determine the optimal time for draining and pressing. Malolactic fermentation then takes place.
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