The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 30 months in American oak barrels in an underground cellar from the 16th century and at a constant temperature of 12ºC. The wine is bottled and left to stand in the cellar at least […]
Valsotillo Gran Reserva Read More »
The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
BOHIGAS Extra Brut Gran Reserva Read More »
The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
BOHIGAS Brut Nature Gran Reserva Read More »