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The Birth of Cabernet is vinified in cement eggs, small stainless steel tanks and French roll-fermentors. Alcoholic fermentation lasts between 12 and 18 days, with controlled temperatures between 26 and 28 °C (79 and 82 °F). During maceration, techniques such as manual pumping-over, punch-down, aeration and delestage are applied. In the cement eggs and tanks, pump-overs are carried out with light aeration, while in the roll-fermentors, rotations are used to extract color and structure. After fermentation, maceration lasts between 18 and 22 days. Subsequently, a complete malolactic fermentation is carried out, followed by a period of aging in first, second and third use French oak barrels for 18 to 24 months.
The Birth of Cabernet is vinified in cement eggs, small stainless steel tanks and French roll-fermentors. Alcoholic fermentation lasts between 12 and 18 days, with controlled temperatures between 26 and 28 °C (79 and 82 °F). During maceration, techniques such as manual pumping-over, punch-down, aeration and delestage are applied. In the cement eggs and tanks, pump-overs are carried out with light aeration, while in the roll-fermentors, rotations are used to extract color and structure. After fermentation, maceration lasts between 18 and 22 days. Subsequently, a complete malolactic fermentation is carried out, followed by a period of aging in first, second and third use French oak barrels for 18 to 24 months.
