[Spanish / Castilian]

[Spanish / Castilian]

[English]

[English]

 

LAS UVAS DESTINADAS A LA ELABORACIÓN DE VINOS RESERVA SON COSECHADAS MANUALMENTE EN GAMELAS DE 15 KG. LUEGO DE COSECHADOS, LOS RACIMOS SON DESPALILLADOS Y FERMENTADOS UTILIZANDO LEVADURA SACCHAROMYCES CEREVICIAE. LUEGO DE 7-9 DÍAS (24-26ºC), SE REALIZA LA FERMENTACIÓN MALOLÁCTICA CON USO DE MICROFLORA NATIVA (30 DÍAS A 18ºC). LOS VINOS RESERVA SON CRIADOS EN MADERA DE ROBLE FRANCÉS DURANTE 4-6 MESES. ESTOS VINOS NO POSEEN TRATAMIENTOS PREVIO A LA EMBOTELLACIÓN Y TIENEN UN POTENCIAL DE GUARDA DE ALREDEDOR DE 8 AÑOS. LA TEMPERATURA DE SERVICIO RECOMENDADA ES DE 15-16ºC. ..THE GRAPES DESIGNATED FOR THE PRODUCTION OF RESERVE WINES ARE HAND-PICKED AND PLACED IN LARGE 15-KILO CRATES. AFTER BEING HARVESTED, THE GRAPE CLUSTERS ARE DE-STEMMED AND FERMENTED USING SACCHAROMYCES CEREVICIAE YEAST. AFTER 7-9 DAYS (24-26ºC), MALOLACTIC FERMENTATION IS CARRIED OUT WITH THE USE OF ENDEMIC MICROFLORA (30 DAYS AT 18ºC). THE RESERVE WINES ARE AGED IN FRENCH OAK BARRELS FOR 4-6 MONTHS. THESE WINES DO NOT UNDERGO ANY PROCESSING PRIOR TO BOTTLING, AND THEIR AGING POTENTIAL IS APPROXIMATELY 8 YEARS. RECOMMENDED SERVING TEMPERATURE IS 15-16ºC.

 

 

RESERVA..RESERVE

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