Sumarroca Temps de Flors

The vinification is done separately according to the varieties, harvested at the optimal point of analytical ripeness and by tasting the grapes. Once harvested a pre fermentation  maceration is done at 10 ºC for Gewurztraminer and Muscat varieties in order to extract the maximum potential varietal. The soft pressing and decanting by gravity precede a fermentation at 14 degrees that lasts from 20 to 22 days.

At the end of the fermentation   a racking for keeping fine lees is done in tanks for four weeks to give the wine complexity, harmony and an intense aftertaste, some of the basic characteristics of our wine.