NARANJO
HK$348.00Price
To develop its aromatic characteristic, it has had a pre-fermentative maceration with the skins in contact with the must for 5 days at 10°C in concrete vessels sheltered from oxygen.
Then its colour and body appears during alcoholic
fermentation for 10 days at controlled temperatures with daily pumps over. A post-fermentative maceration is carried out, monitoring the phenolic fraction and texture by tasting until deciding the separation of the skins and the wine by soft pressing.
17 days in contact with the skin