Pago de los Capellanes Crianza

Harvest selected at the beginning of October. Once the grapes are received in the winery, the alcoholic fermentation begins in a controlled way, with the addition of selected yeast from our best vineyards, during 30 days with daily pumpovers. Malolactic fermentation is carried out without the addition of bacteria and the cellar is tempered at 20ºC for 24 days, controlling the levels of malic acid and lactic acid. For 12 months the wine is aged in French oak barrels of 300 litres of selected grain.