The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 12 months in American and French oak barrels in an underground cellar from the 16th century and with a constant temperature of 12ºC. All these characteristics make possible that our wines get to an […]
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Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 12 months, using French oak barrels (50%) and American oak barrels (50%) Deep cherry-red colour; clean and bright. Fruity on the nose, this wine is well balanced, with some balsamic notes and some oak in the background. Blueberries
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Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 12 months, using French oak barrels (50%) and Russian oak barrels (50%). Deep cherry-red colour; clean and bright.
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Prefermentative maceration in cold and a peculiar spontaneous fermentation. The malolactic fermentation is made in French oak barrels, where it ages for 6 months and another 6 months in American oak barrels of 225 liters. Very high layer, intense cherry, with purple irisations. Tears dense, timidly stained and with a faint fall. Forest fruit aromas,
DUQUESA DE LA VICTORIA Crianza Read More »