GarnachaFERMENTATION : Cold soak for 12 hours in stainless steel tanks to keep all the varietal character. The free-run must is transferred to another tank where it ferments at low temperatures (16-18 b0C) for about 20 days.AGEING : 30% of the wine remains on the lees in a French oak vat for three months, another 30% is aged for the same period in French and American oak barrels and the remaining 40% is left on the lees in a stainless steel tank. The wines are blended before bottling.
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