hree days on the skins in stainless steel tank at cool temperature
(10ºC or 50ºF). After fermentation, the wine is macerated for an additional 20 days
to extract additional flavor and color from the skins. The wine is aged in stainless
steel tank for three months before filtration and bottling.
TECHNICAL INFORMATION:
Analysis: alcohol content: 14 % Vol. acidity 4,75 gr/l.
Sugar content: < 2 gr/l, pH: 3, 75 g/l.
Grape: tempranillo.
Vineyards: Ribera del Duero, 100 % Quintanamanvirgo, Roa, B