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Appellation of origin
Borja
Appellation of origin
Borja
Garnacha and Syrah are harvested by hand in optimal ripening conditions. The pre-fermentation maceration in open vats is carried out for 4 days at 10ºC. The maceration and fermentation processes were carried out simultaneously during the following five days at a temperature of 25-28ºC.
The pressed wines were taken to the finishing and maturation vats where the malolactic fermentation took place naturally. The wine then matured and stabilized naturally during the winter. No physical stabilization process was necessary. Only the correct application of decanting and racking processes
Garnacha and Syrah are harvested manually in optimal ripening conditions. Pre-fermentative maceration in open vats is carried out for 4 days at 10ºC. The maceration and fermentation processes were carried out simultaneously for the following five days at a temperature of 25-28ºC.
The pressed wines were taken to the finishing and maturation tanks where natural malolactic fermentation took place. The wine has then matured and stabilized naturally during the winter. No physical stabilization processes have been necessary. Only the correct application of decantation and racking processes.
Garnacha and Syrah are harvested by hand in optimal ripening conditions. The pre-fermentation maceration in open vats is carried out for 4 days at 10ºC. The maceration and fermentation processes were carried out simultaneously during the following five days at a temperature of 25-28ºC.
The pressed wines were taken to the finishing and maturation vats where the malolactic fermentation took place naturally. The wine then matured and stabilized naturally during the winter. No physical stabilization process was necessary. Only the correct application of decanting and racking processes
Garnacha and Syrah are harvested manually in optimal ripening conditions. Pre-fermentative maceration in open vats is carried out for 4 days at 10ºC. The maceration and fermentation processes were carried out simultaneously for the following five days at a temperature of 25-28ºC.
The pressed wines were taken to the finishing and maturation tanks where natural malolactic fermentation took place. The wine has then matured and stabilized naturally during the winter. No physical stabilization processes have been necessary. Only the correct application of decantation and racking processes.
