[Spanish / Castilian]

[Spanish / Castilian]

[English]

[English]

 

LAS UVAS DESTINADAS A LA ELABORACIÓN DE VINOS VARIETALES SON COSECHADAS MANUALMENTE EN GAMELAS DE 15 KG. LUEGO DE COSECHADOS, LOS RACIMOS SON DESPALILLADOS Y FERMENTADOS UTILIZANDO LEVADURA SACCHAROMYCES CEREVICIAE. LUEGO DE 5-7 DÍAS (24-26ºC), SE REALIZA LA FERMENTACIÓN MALOLÁCTICA CON USO DE MICROFLORA NATIVA (30 DÍAS A 18ºC). LOS VINOS VARIETALES NO POSEEN TRATAMIENTOS PREVIO A LA EMBOTELLACIÓN Y TIENEN UN POTENCIAL DE GUARDA DE ALREDEDOR DE 5 AÑOS. LA TEMPERATURA DE SERVICIO RECOMENDADA ES DE 14-15ºC. ..THE GRAPES DESIGNATED FOR THE PRODUCTION OF VARIETAL 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 5-7 DAYS (24-26ºC), MALOLACTIC FERMENTATION IS CARRIED OUT WITH THE USE OF ENDEMIC MICROFLORA (30 DAYS AT 18ºC). VARIETAL WINES DO NOT UNDERGO ANY PROCESSING PRIOR TO BOTTLING, AND THEIR AGING POTENTIAL IS AROUND 5 YEARS. RECOMMENDED SERVING TEMPERATURE IS 14-15ºC.

 

 

VARIETAL

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