From May 7th to May 13th.
An initial bunch selection was made in the vineyard. The grapes were
destemmed and gently crushed. Strict manual selection of the best bunches
on sorting table.
The wine was fermented in closed tanks with 3 to 4 pump-overs per day and
1 rack and return at the peak of the fermentation.
Tannin management was carefully monitored to ensure appropriate
extraction, looking for nice and gentle tannins using low temperatures
Post-maceration for 5 days with one pump-over per day.
The wine has been not fined and filtrated.
Fermentación en cubas de acero inoxidable
MERLOT 2011 (54 downloads)