Viña Real Fermentado en Barrica

A manual selection of grapes at their optimum point of ripeness. Once in the winery, the grapes macerated in cold for 6 – 8 hours to create more structure and flavour to the finished wine. The grapes are then lightly pressed and the juice transferred to new american oak casks for fermentation for between 15 and 20 days at cellar temperature, between 16 and 20ºC. The young wine remains on its lees which are periodically stirred through the wine so that they hang in suspension.