Galda Brut

Grapes harvested by hand, destemmed and vatted in small stainless steel tanks.

Fermentation at 26ºC. Three 20-minute pump-overs per day, with a délestage halfway through fermentation to increase colour extraction and extract from the skins.

Wine bled after 7 days of fermentation, even before alcoholic fermentation is complete.

Malolactic fermentation in tanks with oxygen present, simulating malolactic fermentation in barrels.

A touch of wood for 3 months to complement the structure on the palate.