VICTORINO

VINIFICATION:

De-stemmed by hand with rigorous selection of every grape, berry per berry.
----------------------------------------------------------------------------------------------------------------------

FERMENTATION:

Fermented 8 days at 26º - 28ºC.

----------------------------------------------------------------------------------------------------------------------

MACERATION:

Extended maceration on skins for 14 days.

----------------------------------------------------------------------------------------------------------------------

MALOLACTIC FERMENTATION:

In new French oak Bordelaise barrels.

----------------------------------------------------------------------------------------------------------------------

AGEING:

18 months in new French oak Bordelaise Barrels.

----------------------------------------------------------------------------------------------------------------------

WINEMAKER:

Marcos Eguren.