Viña Coqueta

Manual harvesting in boxes of 12kg of grapes from a vineyard called Coqueta. Prior to fermentation, the grapes remain at a controlled temperature (4-6 degrees Celsius) for 24 hours in a specially designed refrigeration chamber. The grapes are carefully selected on the table and separated from the shoulders and the tips of the bunches, using the destemmed shoulders exclusively to make this wine. The tips are used for carbonic maceration. Fermentation in small stainless steel tanks and 7,000 litre French oak vats. Malolactic fermentation in new barrels.