JMV

After the reception of the grapes, which must arrive at the cellar in perfect condition, they are crushed and destemmed. A gentle cold maceration follows, lasting for five days. Fermentation takes place with the skins, which remain in contact with the must for three to four days and are regularly immersed by remontage to enhance the extraction of color and aromas. When 50% of the grape sugars have fermented, the must is separated from the skins and continues to ferment until it reaches 17 grams of glucose/fructose. Fermentation is then interrupted by cooling, and the wine is aged in stainless steel vats for a further six months.