Preparation (II/IV)

The fermentation together with the skin maceration took between 30 and 35 days, in order to obtain the maximum extraction of colour, aroma and tannin, elements which together with the grading will be decisive to obtain a liquid of maximum quality.

The number of days taken for the maceration is very variable, the same as the number of stirrings; the wines were tested and thanks to the experience of the oenologist, the vision of the future of how they would develop both in the barrel during the following 12 months and later in the bottle.

Towards the middle of November the barrels were gently strained by gravity to respect as much as possible the structure of the wine. The barrels were closed and refilled with the strained wine, each one of the varieties separately, the crushed mixture of all the varieties was put in a separate barrel apart.