Wine Care Nouveau
- GRAPE EXCHANGE:
- TYPE OF WINE:
- Designation of Origin:
- ALCOHOL CONTENT: 12º
- SERVICE TEMPERATURE: 14º-16º
- TASTING NOTES: Handpicked in boxes, a selection of grapes in the vineyard is done. The fieldwork was carried out in the hottest part of the day so that the grapes have a 22-23 ° C. For fermentation by carbonic maceration, the grapes are introduced whole (without stripping or crushing) in deposits, which remain saturated with carbon dioxide for 48 hours. And it occurs within each grain an intracellular fermentation due to the action of the enzymes of the grape and not to yeast and other fermentation processes. Eight or ten days from the incubated, the grape cells are suffocated and bleeding of yolk wine, unlike traditional elaborations, is the fraction of lower quality due to contact with scratches is made and contain a greater astringency and vegetal character. Subsequently descubado pressing is performed and clusters, obtaining the release fraction of higher quality.
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After the manual harvest in boxes, a selection of the grapes is made in the vineyard itself. The field work is done in the hottest hours of the day so the grape is about 22-23ºC.
For fermentation by carbonic maceration, the grapes are introduced whole (without destemming or squeezing) in the tanks, which remain saturated with carbon dioxide for 48 hours. In this way, an intracellular fermentation is produced in the interior of each grain due to the action of the enzymes of the grape and not to the yeasts as in other fermentation processes. Eight or ten days after the incubation, the grape cells are suffocated and the yolk wine is bleed, which, unlike the traditional elaborations, constitutes the fraction of lower quality because it is in contact with the scrapes and contains a Greater astringency and vegetal character. Subsequently the discovery and pressing of the clusters is done, obtaining the fraction of press of greater quality.
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