Morlanda Red wine

The grapes are collected in small boxes weighing 16 kilograms; the plots surround the winery, so the transport of the grapes is fast and thus we avoid oxidations and unwanted fermentations. After destemming and crushing, the grapes ferment in tanks of 10000 liters capacity. All tanks are provided with temperature control, with fermentation taking place between 25 and 28ºC. The maceration lasts around 25 days, its exact duration is a function of the tasting and the daily analyses. Once decubated, malolactic fermentation is carried out, its evolution being monitored daily. When the malolactic is finished, the wine is transferred to barrels where it will continue its slow and careful aging.

Aging of 12 months in French oak boots.