[Spanish / Castilian]

[Spanish / Castilian]

[English]

[English]

 

LAS UVAS DESTINADAS A LA ELABORACIÓN DE VINOS ROSADOS SON CUIDADOSAMENTE COSECHADAS DE FORMA MANUAL EN GAMELAS DE 15 KG. LUEGO DE COSECHADAS, LAS UVAS CON ESTRUJADAS Y EL MOSTO OBTENIDO ES FERMENTADO UTILIZANDO LEVADURA SACCHAROMYCES CEREVICIAE DURANTE 18-20 DÍAS (12-14ºC). FINALIZADA LA FERMENTACIÓN ALCOHÓLICA, EL VINO ES ESTABILIZADO A 5ºC. LOS VINOS ROSADOS NO POSEEN TRATAMIENTOS PREVIO A LA EMBOTELLACIÓN Y TIENEN UN POTENCIAL DE GUARDA DE ALREDEDOR DE 3 AÑOS. LA TEMPERATURA DE SERVICIO RECOMENDADA ES DE 8 A 10ºC. ..THE GRAPES DESIGNATED FOR THE PRODUCTION OF ROSÉ WINES ARE CAREFULLY HAND-PICKED IN LARGE 15-KILO CRATES. AFTER BEING HARVESTED, THE GRAPES ARE CRUSHED AND THE RESULTING MUST IS FERMENTED USING SACCHAROMYCES CEREVICIAE YEAST FOR 18-20 DAYS (12-14ºC). ONCE ALCOHOLIC FERMENTATION HAS BEEN CARRIED OUT, THE WINE IS STABILIZED AT 5ºC. ROSÉ WINES DO NOT UNDERGO ANY PROCESSING PRIOR TO BOTTLING, AND THEIR AGING POTENTIAL IS APPROXIMATELY 3 YEARS. RECOMMENDED SERVING TEMPERATURE IS 8 TO 10ºC.

 

 

ROSE..ROSÉ WINES

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