RIALLA GARNACHA

The harvest is carried out at the end of September after an exhaustive maturation control, seeking the optimal balance between fruit maturation, phenolic maturation and acidity. They pick the grapes manually in 20 kg boxes which, once they arrive at the winery, spend 24 hours in a cold chamber. After a skin maceration of about 18 hours inside the stainless steel tank, it is pressed and fermentation begins at a controlled temperature of between 15-18º. After a few weeks, the resulting wine is left with its fine lees and a periodic batonnage is carried out according to technical criteria. They clarify with pea protein, which they consider less aggressive and which provides more vegetable notes to the wine, which makes it even more of a gastronomic wine.