Description
From vines aged around 60 years old and with low yields that transmit their maturity and intensity to the wine, Güertano is macerated for 15 days at low temperatures, the must is obtained in the absence of pressure forces by gravity, in order to ensure the best treatment. Once the alcoholic fermentation is finished, it is placed in new French oak barrels with a singular toast where the malolactic fermentation will take place, remaining for an estimated period of 4 months.
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