Winemaking:: To preserve all the qualities of the grapes, they are destemmed and crushed as soon as they arrive at the cooperative. The alcoholic fermentation process starts at a controlled temperature of between 24 ºC and 26 ºC. During this process skin contact will occur; in other words, the skins and seeds are in contact with the grape juice in order to extract all their colour, Nose and Palate. At the end of fermentation, the must is pressed to separate the wine from the solids. After malolactic fermentation the wine is stabilised. At the end of these stages, the wine is ready to be bottled.
Appearence: Ruby colour
Nose: Aroma of ripe red berries
Palate: Balanced acidity, good structure with soft tannins
Sign up for the Yorkshire Wines & Spirits newsletter and be the first to know about upcoming specials!