Campo Eliseo Blanco

Pre-fermentative maceration of 12 hours in inert membrane press. Static racking in cold. It is sent by gravity to a barrel where it will ferment with indigenous yeast. After the alcoholic fermentation, malolactic fermentation is not carried out. The lees are worked daily by batonnage reducing the frequency to stop doing it after four months. Then the wine is separated from the thick lees and it will continue in the barrel with its fine lees, although they will not be suspended.