Pago de los Capellanes Picón

Harvest selected in boxes of 15 kg. The grapes are cold stored 24 hours before processing. In order to extract the maximum expression, it is fermented in French oak barrels with strict temperature control. To start the fermentation, a vat foot is made with selected yeasts in the plot itself. After 40 days, it is discovered for bleeding. Malolactic fermentation is carried out at 22ºC for 32 days, without the addition of bacteria, in French oak barrels. For 22 months it rests in French oak barrels with 60 months of drying, selected grain, making four rackings. It rounds its flavour for a minimum of 40 months in the bottle, without filtering or clarifying.