Description

The grapes were gently pressed, and the must held in tank for cold
settling. Fermentation took place over eight to ten days at 18ºC, and
after a brief period the base wines were blended and filtered. Yeast and
sugar was then added, and the blend transferred to pressure tanks for
a second fermentation at 14-15ºC. Once the required alcohol, sugar
content and pressure have been achieved, the wine is refrigerated,
filtered and bottled.