RIALLA GARNACHA

The harvest is carried out in mid-October after an exhaustive maturation control, seeking the optimal balance between fruit maturation, phenolic maturation and acidity. The grapes are collected manually in 20 kg boxes which, once they arrive at the winery, spend 24 hours in a cold chamber. After selecting the best grains, they are placed in a small 3,000-litre stainless steel tank to begin daily pumpovers until, after three days, fermentation begins at a controlled temperature of between 18-21°C and they pass to pump over the wine twice a day until the resulting wine has obtained all the desired properties and colours. Finally, they put the wine in 500 L French oak barrels to undergo malolactic fermentation and age for a period of 3 months to finish integrating the tannins and achieve a more structured and intense wine. They clarify with pea protein, which they consider less aggressive and which provides more Mediterranean notes in the wine.