Campo Eliseo Tinto

Numerous cultural practices (Suppression of the hijuelos-Aclareo-Vendimia in green). Manual harvest in basket and manual selection in table before and after de-stemming. Cold preferential, for 4-5 days at 6 ° C, in 40hL tanks with floating hat, and alcoholic fermentation with crushed, uncovered and reassembled made regularly At the end of the fermentation, and as a result of the tastings, we let marinate He came for about 3 weeks in order to extract a finely crafted tannic structure. Malolactic fermentation in French oak barrels of very fine grain. The press and yolk wines are usually aged in barrels separately. It is usually aged for 16-18 months for the yolk wines before bottling without filtration.