Campo Eliseo Cuvee Alegre Blanco

Cold prefermentative maceration for 8 - 12 hours before pressing to extract the fruit character. Pressing in inert membrane press. Cold static defangulation, followed by cold storage for ten days at 5-8ºC. Alcoholic fermentation in three fractions: small stainless steel tanks, 18 hl concrete egg tanks and new demi-muids of French oak 600 liters and 225 litre barrels. Each vineyard ferments separately, lots ferment with selected yeasts that respect the varietal and the fraction that ferments in casks does so with indigenous yeasts. Malolactic fermentation is not carried out. Breeding on fine lees for 4 months, then join the three parts and continue their breeding for another 2 months.