Sumarroca Nostrat Tinto

The grape varieties are each harvested at their optimum point of ripeness. Vinification is carried out separately, at controlled temperature and in stainless steel tanks. During the maceration process, various pumpovers and aeration are carried out to extract the maximum of colour and soft tannins. This maceration lasts seven days. Malolactic fermentation takes place in stainless steel tanks. Afterwards, the only thing left to do is to make the blending of the different varieties. A gentle clarification and stabilisation at low temperatures precedes final bottling.