Pago de los Capellanes Tinto

After a brief cold pre-fermentation during 6 days below 12ºC, a controlled alcoholic fermentation begins, with the sowing of our selected yeasts. Fermentation in stainless steel tanks pumped over and two daily density and temperature controls. At the end of this fermentation, the malolactic fermentation begins without the addition of bacteria, tempering the cellar at 22ºC for 24 days. It is racked separating the lees without filtering or clarifying. The wine is aged in 300 litre French oak barrels for 5 months.