Vinification in strict anaerobiosis and with the skin removed from the must.

FERMENTATION The must-wine is pumped from the inferior tank to the superior one where the skin and seeds are. The liquid soaks all the solid material and it sweeps away the particles containing polyphenols, tannins, etc, which gradually integrate into the wine. The liquid then passes through two lateral filters and is poured again into the inferior tank.

skin and seeds 2º door must-wine Remontage pump 1ª door

Ageing – 1st stage The wine is pumped over through the mesh drawing the particles stored at the bottom of the tank and integrating them into the liquid (the same function as “remuage”)

Remontage pump A wire mesh with microorifices

Ageing – 2nd stage The wine is kept in the wooden tank for approximately one year.

Wine left to stand