Pago de los Capellanes Nogal

Harvest selected in boxes of 15 kg. The grapes are cold stored for 24 hours before being processed. In order to obtain the maximum aromatic intensity, maceration is carried out below 12º C for six days. Afterwards, it is sown with our selected indigenous yeast and fermentation is controlled in oak barrels. It is super-encuba at 26ºC (28 days). Malolactic fermentation takes place slowly, tempering the malolactic room at 22ºC without the addition of bacteria for 32 days in French oak barrels. Afterwards, it rests for 18 months in French oak barrels of selected grain.